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1
If using fresh cactus paddles that still contain tough bumps and thorns, wear heavy gloves and, using a sharp knife, shave off the bumps and thorns and discard.
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2
Remove the thick, fibrous base of the paddle and the tough outer edge of peel.
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3
Cut the paddles into 1/4-inch thin strips.
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4
It is not necessary to peel the entire paddle.
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5
(If using jarred or canned cactus, assemble the salad ingredients as described below after slicing the cactus into thin strips.)
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6
Place the sliced cactus in a large saucepan and add enough water to cover by 4 inches.
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7
Add enough salt to make the water quite salty, and bring the water to a boil.
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8
Continue to cook until the cactus strips are tender, 10 to 20 minutes depending on the cactus.
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9
When tender, drain the cactus strips and rinse well under cool running water to remove any slime.
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10
Set aside to cool completely before proceeding.
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11
In a mixing bowl combine the cactus paddles, tomato, onion, and cilantro and toss to mix.
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12
In a separate bowl whisk together the olive oil, vinegar, salt and oregano and pour over the cactus salad.
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13
Toss until thoroughly combined and allow to stand for a few minutes and up to 1 hour for the flavors to marry.
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14
When ready to serve, line a serving plate or platter with the lettuce leaves and arrange the cactus mixture on top of the leaves.
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15
Sprinkle the queso fresco over the top, then garnish with the sliced radishes and pickled jalapenos.
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16
Serve immediately.
