Avocado and Nopales Salad (serves 8)
1. Pre-heat a grill or grill pan on medium-high heat. 2. Wearing protective gloves, remove thorns and eyes of 3 NOPALES with a paring knife. Starting at the thick end, slice each nopales in half crosswise, exposing the light green membrane inside. Using a sharp knife, shave off the slimy, light green membrane inside of the leaves, removing as much as possible without cutting into the outer layer. Season both sides with FINE SEA SALT and FRESHLY GROUND PEPPER and lightly coat with EXTRA VIRGIN OLIVE OIL.
3. Place the leaves, cut side down, on the grill and press lightly with the back of a spatula so the leaves don’t curl up. When the leaves are slightly charred and have good grill marks in this position, rotate one-quarter turn and press again. When the grill marks develop in this position, flip the nopales and repeat on the outside of the leaves. Remove from grill, trim the edges, cool and slice thinly. 4. Place sliced nopales in a small mixing bowl and toss with 1 JALAPENO (ribs and seeds removed and thinly sliced), 2 ROMA TOMATOES (cut in half lengthwise, seeded and thinly sliced), ¼ CUP CILANTRO LEAVES (thinly sliced; reserve a little for garnish) and a drizzle of extra virgin olive oil. Season to taste with salt and pepper and set aside. 5. Cut 4 AVOCADOS in half lengthwise and remove the seeds and skin. Using a paring knife, level the back of each avocado half so they will balance when plated with the seed side up. Cut 2 LIMES in half. Season each avocado half generously with salt, pepper and a squeeze of fresh lime juice on all sides. 6. To serve, place each avocado half in the center of a small plate with the cut side facing up. Divide the nopales salad evenly among the avocados and mound in the space left by the seed. Garnish each plate with a pinch of the reserved cilantro and a drizzle of extra virgin olive oil. Serve immediately.
Tamara Beckwith