Ensalada de Nopalitos (Cactus Paddle Salad), IBM Computer, Laptops and Servers

Ensalada de Nopalitos (Cactus Paddle Salad)

Author: photograph by Laurie Smith
SERVES 8 Nopalitos are the paddles of the prickly pear cactus, cut into strips. The taste like green beans or asparagus, but when first cut, they secrete a sticky juice and must be blanched and rinsed before cooking. Aída Gabilondo uses canned nopalitos instead; here, her recipe from Mexican Family Cooking (Fawcett, 1986). 1 32-oz. can nopalitos
Laptop Battery 2 tbsp. fresh lime juice

Cactus, or Nopal, is a typical sight in the Mexican landscape. It is not strange that it should find its way into the local cuisine. The use of Nopalitos has its origins in the Roman Catholic observance of serving meatless dishes during Lent; now they are a part of everyday cooking. The paddle, or tender pads, of the plant (called prickly pear in the U.S.) are eaten as a green vegetable in Mexico. The best young shoots are packed fresh, pickled or preserved.

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Laptop Computers 4 scallions, chopped

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Desktop Computer 1/4 cup chopped fresh cilantro

Notebooks 1 fresh jalapeño, seeded and chopped

Lenovo Salt and freshly ground black pepper

Hard Drive Flour tortillas 1. Drain nopalitos in a colander. Pick out any onion or pepper pieces. 2. Whisk lime juice, garlic, and oil together in a large mixing bowl. Add nopalitos, scallions, tomatoes, cilantro, and jalapeño. Season to taste with salt and pepper. Toss well. Chill for at least 1 hour and serve wrapped in tortillas. Variation—Fresh nopales can be found in Mexican markets and some produce departments, occasionally already trimmed. You will need 1 lb. for this recipe. To remove thorns, place each cactus paddle flat on a cutting board. Hold base steady and scrape away thorns with a sharp knife at a 45° angle, leaving intact as much of the green outer layer as possible. Repeat on the other side. Cut off base, trim any rough edges, and slice into 2'' x 1/4'' strips. They will be very sticky, so reduce “slime” by blanching nopalitos in a medium pot of boiling salted water for 3 minutes. Drain in a colander and rinse well with cold water. Bring a fresh pot of salted water to a boil, add nopalitos, and cook until tender, about 5 minutes. Do not overcook. Drain and prepare as in step 2 above.

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IBM Computer, Laptops and Servers

Ensalada de Nopalitos (Cactus Paddle Salad)

Ensalada de Nopalitos (Cactus Paddle Salad)

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