Grilled Cactus (Nopales)
4 medium edible cactus leaves (needles removed)
4 tablespoons olive or sunflower oil
½ teaspoon sea salt
½ teaspoon ground black pepper
1 large garlic clove (finely chopped)
2 ounces romaine lettuce (shredded)
½ cup tomato (diced)
1 small red onion
4 ounces asadero or provolone cheese (sliced)
-Cut the onion into ¼ inch-round slices.
-In a small bowl combine the oil, sea salt, pepper and garlic. Mix well. Brush lightly on both sides of the cactus and onion.
-Lightly toss diced tomato and shredded lettuce in a bowl and set aside.
-Grill cactus and onion over a medium flame, searing both sides (about 2 to 3 minutes or until tender).
-Remove onion from grill and chop. Set aside
-Place a slice of cheese on each cactus leaf and allow cheese to melt evenly. Remove cactus from grill and place on a serving dish. Place lettuce, tomato and onion on top and serve.