Nopales and Cotija Salad With Spicy Cilantro Vinaigrette


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December 10, 2009

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Ingredients

Salad
2 mediums nopales, thorns removed and cut into ½-inch squares
2 beets, sliced
3 orange tomatoes, sliced
2 large sweet potatoes, sliced
1 red onion, sliced
1 avocado, cubed
4 ounces cotija cheese, crumbled
Olive oil
Kosher salt
Vinaigrette
1/4 cup grapeseed oil
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
serrano pepper, chopped*
2 teaspoons fresh ginger, chopped
2 tablespoons agave nectar
cup fresh cilantro, chopped
2 cloves garlic, chopped
Zest of 1 lime
Juice of 1 lime
Kosher salt

Preparation

1
Place beets and sweet potatoes in one bowl and red onion and tomatoes in a separate bowl. Drizzle a bit of olive oil and salt over each bowl of vegetables and toss to coat.
2
Spread the veggies in a flat layer on two separate parchment paper lined baking sheets. Slide beets and sweet potatoes in the oven and roast at 400 degrees for 20-25 minutes. Place tomatoes and red onions into the oven on a separate rack and continue roasting for another 20-25 minutes.
3
Remove veggies from oven and let sit for a few minutes to continue cooling.
4
Place nopales pieces into a sieve or colander and rinse under warm water for a couple of minutes. (If your nopales is extra oozy, continue to run water over the pieces until most of the juice stops running). Set aside.
5
Prepare dressing by placing cider vinegar, cilantro, garlic, lime juice and zest, agave nectar, serrano pepper and cumin in a food processor. Blend until smooth. Slowly drizzle in grapeseed oil until incorporated. Salt to taste.
6
Finish salad by tossing warm roasted veggies with nopales. Top with avocado and cotija cheese. Drizzle cilantro dressing over the salad.
7
Taste a tiny piece of the serrano pepper before adding it to the dressing. You can add more or less based on your penchant for heat.

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