Saturday, May 21, 2011
2-3 medium (6" or so) Luther Burbank Spineless nopales (cactus pads)
Small handful cilantro, chopped
Slice the bottom off each cactus pad, then cut crosswise into 1 inch sections. Turn 90 degrees and slice each section lengthwise (or what would have been lengthwise when the pad was whole).
Toss in a bowl with olive oil, cilantro, and a little freshly ground black pepper to taste.
Serve as a side salad or relish with tacos, or layer over rice and beans (here, we sauteed some chopped spring onion, Aleppo pepper, and green garlic, added a can of black beans, and simmered for 5-10 minutes before serving over red rice and sprinkling with a little pepper jack).