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The cactus: Prepare the fresh cactus according to the Notes below.
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Assembling the salad: Shortly before serving, thoroughly rinse and drain the boiled or canned (but not the roasted) cactus, then mix with the tomato, onion and coriander.
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Blend together the dressing ingredients by thoroughly whisking or by shaking in a tightly closed jar; taste for salt, then pour over the vegetables and toss to combine.
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Garnish and presentation: Line a decorative platter with the lettuce leaves and heap up the cactus salad in the center.
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Sprinkle with cheese, arrange the pickled chiles and radishes over the top and serve.
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Timing and Advance Preparation
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With prepared cactus paddles on hand, the salad goes together in 15 minutes or so.
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It is best when served within a few minutes of being dressed.
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Traditional Variations
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A Cactus Salad from Puebla: Prepare the preceding recipe, substituting 5 to 7 ounces of steamed green beans (ends snipped) for 1/2 of the cactus and 1/3 cup grated mozzarella (they use a string cheese) for the fresh cheese.
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Garnish with diced avocado.
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This salad is frequently made with several teaspoons chopped fresh oregano.
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Regional Explorations
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Cactus paddles fixed in one way or another are popular in Central and West-Central Mexico.
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Salady mixtures of the nepal reach a pinnacle in Toluca, where one is made with a light chile guajillo sauce anti fried onions, one with serrano chiles and carrots, and one with the standard mix of onions, tomatoes, cheese, radish and fresh coriander; the latter usually has no dressing.
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Cactus Paddles
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Cactus Paddles (nopales or nopalitos): These are the paddle-shaped stems (called pencas in Spanish, but often mistakenly referred to as leaves in English) from several varieties of prickly-pear cactus plants.
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Theyre used most frequently in the cooking of West-Central and Central Mexico.
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They are often available fresh in Mexican groceries (Ive even seen them in some of the chain supermarkets, too).
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Most anywhere they carry Mexican goods, youll find canned ones that have been cleaned, cooked, sliced and packed with flavorings (they only need to be drained and rinsed before using).
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The texture and flavor of fresh paddles is considerably better than that of canned, and I choose the medium-size ones (roughly 4 1/2 inches wide by 8 inches long, weighing 8 to 10 ounces) that are firm (never droopy).
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Loosely wrapped and refrigerated, they will keep for several weeks.
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To Clean Fresh Cactus Paddles:
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Holding a cactus paddle gingerly between the nodes of the prickly spines, trim off the edge that outlines the paddle, including the blunt end where the paddle was severed from the plant.
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Slice or scrape off the spiny nodes from both sides.
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If you are boiling the cactus, cut it into 1/4-inch strips (or 1/2-inch dice as some cooks recommend).
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To Cook Fresh Cactus Paddles:
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Boiling is the most common method of cooking: For 4 medium paddles, bring 4 quarts water to a boil in a 6- to 8-quart pot, heavily salt it and optionally add 1/4 teaspoon baking soda (to lessen the discoloration).
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Add the prepared cactus and boil uncovered over medium-high heat until quite tender, 15 to 20 minutes.
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(Failing to cook the cactus long enough will leave you with sticky cactus that continues to leak a mucilaginous substancesimilar to what okra exudes, known as baba in Spanish; also, baba will make the water thick and foamy, so watch for boil overs.)
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Rinse the cooked cactus for several minutes under cold water, then drain thoroughly on paper towels.
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My favorite way to cook cactus (because it involves no haba-leaching water) comes from West-Central Mexico, where whole charcoal-grilled or griddle-cooked cactus paddles sometimes accompany regional specialties: Leave the paddles whole after cleaning, simply scoring each side lengthwise 3 times with a knife.
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Brush each side with vegetable oil, then sprinkle with salt and a little lime juice.
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Roast them over a medium-low charcoal fire (which gives them a wonderful flavor) for 15 minutes, turning occasionally, or roast them on a griddle heated to slightly lower than medium, turning, for about 20 minutes.
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For the most even cooking, roast them in the oven at 3500 for about 25 minutes.
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Cool, then cut it into strips or dice.
