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To make Cilantro Oil: Bring water to a boil in saucepan.
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Plunge cilantro into boiling water 10 seconds.
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Remove, and immediately shock in ice-water bath.
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When cool, wrap cilantro in towel, and squeeze dry.
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5
Cut leaves and top half of stems from cilantro.
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Place cilantro leaves in blender, and add olive oil and canola oil, blending until smooth.
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Add salt, and set aside.
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8
To make Marinated Nopal Cactus: Burr cactus by placing cactus pads over burner flame to singe burrs.
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Alternatively, carefully cut off burrs with knife.
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Flip cactus pads over, and repeat on other side.
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Roast cactus pads in broiler until lightly charred.
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Transfer cactus pads to work surface, and scrape off charred burrs.
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13
Make sure to clean work surface of any remaining burrs.
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14
Slice cactus into strips.
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Whisk lemon juice, orange juice, olive oil, garlic, oregano, salt and pepper in mixing bowl.
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Place cactus strips in marinade, and marinate 2 hours at room temperature.
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Cut cactus strips into small cubes before serving.
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18
To make Strawberry-Chipotle Balsamic: Combine balsamic vinegar, apple juice, strawberries and chipotle chiles in small saucepan.
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Bring to a boil over medium heat.
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Reduce heat to low, and cook 15 minutes.
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Remove from heat, let cool to room temperature and puree in blender.
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Strain into bowl, and add pepper and salt.
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To make Southwest Salad: Place jicama, onion, jalapeno, cilantro, juice of 1 lime and salt together in mixing bowl, and toss.
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In separate bowl, mix avocado cubes with juice of ½ lime.
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Sprinkle with remaining ¼ teaspoon salt, and set aside.
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26
Slice grapefruits in half, remove segments from skin and inner membranes, and cube.
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27
Place 6 ring molds on flat work surface.
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28
Add one-sixth jicama mixture, one-sixth marinated cactus, one-sixth roasted pimiento, one-sixth avocado and one-sixth grapefruit to each.
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Using flat surface such as bottom of glass, hold each mold over plate, and press ingredients toward plate, about 30 seconds, to set up timbale.
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30
To serve, drizzle 2 tablespoons Strawberry-Chipotle Balsamic and 2 tablespoons Cilantro Oil over each plate.
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Using spatula, place timbale in center of plate.
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32
Carefully remove mold while gently pressing down on ingredients inside.
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33
Sprinkle plate with toasted pumpkin seeds, if using, and garnish timbale with cilantro leaves.
