You could use easier vegetables, like asparagus or green beans, in place of the cactus paddles in this dish, but would you have the same bragging rights?
Course: Salad
Vessel Name: Southwestern
Ingredients
3oranges
6large, prickly-pear paddles or nopales
2red bell peppers
1/4cuppumpkin seeds, lightly toasted
Jalapeno Vinaigrette
6tbspsunflower or other light oil
3tbsptarragon or other herb-flavored vinegar
1/2tspsalt
1/2 tspred chilli powder
1/4tspblack pepper
2jalapenos, seeded and finely diced
Instructions
Using heavy gloves, scrape the nopales with a knife edge to remove any remaining spines. Use a vegetable peeler to remove the edges of each paddle.
Blanche nopales in boiling, salted water for 1-2 minutes until bright green. Drain and slice into 1/2" wide strips. Rinse well under cold water to remove slime.
Broil or grill red bell peppers to char and put in a plastic bag or container for 5 minutes to sweat. Remove most skin and seeds and slice into 1/2" wide strips.
Whisk all vinaigrette ingredients (last 6 on list) together and toss with nopales and pepper strips.
Peel oranges and slice into rounds. Arrange on a platter and top with nopales and pepper strips. Top with pumpkin seeds.