Grilled Nopales & Orange Salad
By: Chris Paulk
Published: Wednesday, May 5, 2010 - 9:18am

Ingredients




4 NOPALES (CACTUS PADS)  THORNS REMOVED
1 tablespoon MELTED BUTTER
SALT & PEPPER TO TASTE

1 cup OIL ( FOR FRYING) CANOLA  OR PEANUT
4 CORN TORTILLAS -JULIENNED
1/2 cup FRESH ORANGE JUICE
2 tablespoons WHITE WINE VINEGAR
1 1/2 teaspoons CHIPOTLE PUREE **
1/2 teaspoon SALT
1 cup JICAMA-PEELED & SLICED INTO ¼ INCH MATCHSTICKS
1 CARROT- JULIENNED
3 ORANGES, PEELED WITH A KNIFE & SECTIONED W/ THE MEMBRANE REMOVED.
1/2 cup LIGHTLY PACKED CILANTRO LEAVES

Preparation

1 CUT EACH NOPALES (CACTUS) INTO  1/2 INCH SLICES; BEING CAREFUL TO LEAVE 2 INCHES AT THE BASE INTACT  TO MAKE A “FAN”. (THESE CUTS WILL HELP THE PADS FROM BECOMING  SLIMY). RUB THE CACTUS PADS WITH THE BUTTER, THEN SALT & PEPPER. 2 GRILL THE CACTUS FOR ABOUT 4 MINUTES PER SIDE , THEN SET ASIDE TO COOL. CUT INTO JULIENNE STRIPS. 3 HEAT THE OIL UNTIL HOT (ABOUT 350*) AND FRY THE TORTILLA STRIPS UNTIL GOLDEN BROWN & CRISPY. REMOVE FROM OIL & DRAIN ON A PAPER TOWEL. 4 COMBINE THE ORANGE JUICE, VINEGAR, CHIPOTLE, SALT IN A BOWL.  MIX WELL TO COMBINE. 5 PLACE THE CACTUS, JICAMA, CARROTS, CILANTRO AND ORANGES IN A BOWL, TOSS LIGHTLY WITH THE DRESSING. ADD THE CORN STRIPS AND GIVE IT ANOTHER GENTLE TOSS. SERVE IMMEDIATELY 6 NOTE YOU CAN USE A CANNED CHIPOTLE IN ADOBO SAUCE- REMOVE THE SEEDS AND PUSH THROUGH A MESH STRAINER.

About


This surprisingly delicious and easy to make salad is a great compliment to a simple meal. It has a complexity of texture and flavor that will enhance any menu.
Don't be alarmed by the sliminess of the cactus, fanning & grilling the cactus helps to eliminate it. It will be well worth the effort.