Nopales Salad with Roasted Poblano Dressing
Nopales are delicious and make for wonderful salad toppings. If you’ve never cooked with them, this is a great recipe to learn! This salad, is topped with a roasted poblano pepper dressing that’s amazing!
Ingredients
6 cups mixed greens
2 roma tomatoes, sliced
1 small onion, sliced
4 nopales (prickly pear cactus leaves)
1 cup crumbled fresh cheese
1 1/2 cups buttermilk
1 small poblano pepper, roasted
1 tbsp granulated garlic
1 tsp dill
1/3 cup freshly chopped parsley
1/3 cup freshly chopped cilantro
Salt and pepper to taste
Instructions
1
Scrape the spines/needles from the nopales leaves. Trim the edges around the nopales leaves to removes the spines/needles from the edges of the leave.
2
Once the nopales leaves are clean of all spines/needles cut them into strips and place them in a pot with cold water. Bring to a boil and boil for 5 minutes or until tender.
3
Strain the cooked nopales and rinse with cold water to cool them down.
4
To assemble the salad, place the mixed greens on a large plater along with the sliced tomatoes and onions. Place the cooked and sliced nopales on top of the salad and sprinkle with the crumbled fresh cheese. Squeeze some fresh lime juice over the salad and sprinkle with salt and pepper.
5
To make the roasted poblano dressing, char the poblano pepper on an open flame and place the charred pepper into a re-sealable plastic bag to sweat the pepper.
6
Once the poblano pepper has cooled, scrap off the charred skin, remove the seeds and ribs of the pepper.
7
Add the buttermilk, prepared poblano pepper, granulated garlic dill, parsley and cilantro to a blender and blend everything together until smooth.
8
Pour the dressing over the salad, serve and enjoy! I served the salad with freshly cut watermelon, papaya and roasted chicken drumsticks. Enjoy!
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Chef BryanCooking with CactusCooking with Chef BryanDinner IdeasKUTVKUTV2NewsLunch IdeasNopalesNopales SaladRoasted Poblano DressingSalad Ideas
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