Nopales and Corn Relish Salad with Orange Vinaigrette
Alvaro Chavez, Depot Nuevo
In the following recipe featured in a past Garden Chef Series demonstration, the chef uses locally grown veggies and adds mango and cactus leaves.
Makes: 4 servings
Salad
2 oranges, peeled and sectioned
1 lb. baby greens
½ lb. baby spinach
1 cucumber, halved and sliced
1 pint cherry tomatoes, sliced
1 mango, peeled and sliced
6 large nopales (cactus leaves), cleaned
Vinaigrette
1 cup olive oil
5 mint leaves
¼ cup red vinegar
2 teaspoons chopped onion
1 cup freshly squeezed orange juice
2 garlic cloves
⅛ teaspoon crushed red pepper
Salt and pepper to taste
Corn Relish
2 ears fresh sweet corn, kernels removed
⅛ large onion, diced
5 teaspoons chopped cilantro
3 teaspoons olive oil
Pinch cumin
Salt and pepper to taste
Directions
Combine all ingredients for the vinaigrette and blend until well combined. Set aside.
Heat 3 teaspoons olive oil in a skillet over medium-high heat. Saute the corn kernels, onions, and cilantro. Season with salt, pepper, and cumin. Set aside.
Grill or sauté the nopales for 3 to 4 minutes per side, and then julienne each leaf.
Toss the greens with the vinaigrette and separate onto six plates. Garnish each with oranges, cucumbers, tomatoes, mango, and corn relish. Place sliced nopales on top of the relish and serve.