The following recipe was shared at my Chicago Chefs Dinner event. You can read more about it and get additional recipes featured at the event HERE.
Ensalada de Nopalitos (Cactus Salad)
Shared at the event by Angelique
Rick Bayless Recipe
3 tablespoons chopped white onion
1/2 cup chopped cilantro
1/2 teaspoons dried Mexican oregano
2 tablespoons fresh lime juice or vinegar
3 tomatoes, sliced
1/3 cup chopped cilantro
1/3 cup crumbled queso fresco or añejo or Monterey jack cheese
1/3 cup purple onion rings
3 canned chilies jalapeños en escabeche, cut into quarters lengthwise
1 avocado, peeled and sliced (optional)
romaine lettuce for the side of the serving platter
Mix the nopalitos with the next four ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning. Spread the nopalitos over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used). Overlap the romaine leaves around the edges of the platter and serve at room temperature.