Ensalada de Nopales con Queso
The new store incorporates a dedicated demonstration facility – a stainless steel counter with double sinks and a built-in commercial induction cooktop – which we had planned to put to use on our June 1st opening day.
Vancouver’s top chefs are amongst our best customers, and several had graciously agreed to help us celebrate by plating up and serving White Soy Caramel Sablefish With Miso Aïoli (Culinary Capers), Marinated Cactus Pad Salad (The Mexican), and Lime-Pickle Cured Sockeye (Vancouver Fish Company).
But alas, it was not to be – our glass sneeze guard was delivered late, and the health inspector overruled the tasty plans.
We hope to have all of these chefs back as part of our developing sampling program, but in the meantime, here is the recipe for The Mexican’s simple and delicious Ensalada de Nopales con Queso:
|1||nopale (cactus pad), cut in strips|
|1||small tomato, diced|
|1/4||small onion, diced|
|1/2||serrano or jalapeño chile, seeded and finely chopped|
|2-3 sprigs||sprigs cilantro, chopped|
|splash of white vinegar|
|2 Tbsp||olive oil|
|sea salt, to taste|
|queso fresco (Mexican-style fresh cheese)|
|crema (Mexican-style crème fraîche)|
Add nopale strips to boiling salted water and cook for a few minutes. Drain, and refresh under cold running water. Combine nopales with all ingredients, except crema and tostados, and allow to marinate for 2 hours. Spoon salad on crispy tostadas and finish with crumbled queso fresco and a drizzle of crema.
Recipe Copyright © 2015 / The Mexican
Ingredients available at South China Seas: nopales, fresh and canned, serranos, cilantro, vinegars, olive oil, sea salt, queso fresco, crema and tostadas.