Top of the Apple

I’ve recently become obsessed with the cactus salad at Cafe El Portal, so I had to recreate it. In a way, I think I’ve ruined my obsession because now I won’t have this intense need to go have it every time I’m anywhere south of Houston St. I guess that’s a good thing though.

What’s driving me wild about this salad is the texture. The cactus leaf has a great snap to it and the simple lime dressing makes it refreshing and light. It’s very easy to make so I would recommend it as a salad to bring to a potluck. It’s different and the flavors are simple enough that everyone could like it. El Portal serves it in a bowl with corn chips and their amazing salsas on the side.

I’ve always been intimidated by cactus, therefore I’ve never cooked with it, but I watched a video on how to clean it and it’s pretty simple. Just use a large, sharp knife and scraped both sides until the splinters have been shaved off. For a video, watch here. Once cooked, the cactus leaf secretes a slimy substance much like okra does, so be sure to rinse under cold water after boiling.

cactus salad with queso fresco 

ingredients

• 1 pound cactus paddles (nopales), cleaned and trimmed
• 1 large white onion, peeled
• 1 garlic clove, peeled
• 2 medium tomatoes
• 1 cup roughly chopped cilantro
• 1 serrano chile, minced
• 1/2 teaspoon Mexican oregano
• 2 limes
• 2 teaspoons oil
• 1-1/2 teaspoons salt
• 1/4 cup crumbled queso fresco
• Avocado for garnish

instructions

1. Bring a pot of salted water to a boil. Cut one side of the onion and add piece to the water. Add garlic clove.
2. Cut the cactus into 1-1/2-inch strips. Add to water. Reduce to a simmer and cook until tender and dark green, about 10-15 minutes.
3. Meanwhile, chop the tomatoes to make about 2 cups. Remove to a colander and allow to drain.
4. Chop the remaining onion to make about 1-1/2 cups. Remove to a large bowl. Add the cilantro, serrano chile, oregano, juice of the limes, oil and salt. Add the drained tomato; toss gently.
5. Once cactus is tender, remove to the colander; rinse with cold water; drain. Add the cactus to the tomato and onion mixture; toss gently. Refrigerate at least 1 hour.
6. To serve, sprinkle with cheese and garnish with avocado slices.