Spinach salad with crisp red chiles

8 Servings

Ingredients

Quantity Ingredient
1 pounds Spinach -- washed and dried
¼ pounds Watercress -- washed and
Dried
6 larges Anaheim chili peppers -- cut
Crosswise
¼ cup Olive oil
1 pounds Cactus or 15oz nopalitos --
Drained
1 large Red onion -- thinly sliced
1 cup Radishes -- sliced
1 pounds Queso asadero -- cubed
2 larges Avocados
⅔ cup Cider vinegar
1 Clove garlic -- pressed
1 tablespoon Soy sauce
¼ teaspoon Pepper

Directions

Discard spinach stems and any yellow or wilted leaves; wash spinach and pat dry. Wrap in paper towels, enclose in plastic bags, and refrigerate for at least 30 minutes or up to 2 days. Also discard tough watercress stems and yellow leaves; wash and crisp watercress as for spinach. With scissors, cut chiles crosswise ito thin strips; discard seeds amd stems. In a 10- to 12 inch frying pan, stir oil and chiles over low heat until chiles are crosp, 2 to 3minutes(watch closely to avoid burning). Lift chiles from oil; set aside. Save oil for dressing. If whole cactus pad has thorns or prickly hairs, hold pad with tongs and use a knife to scrape off thorns or hairs (wear gloves). Trim around edge of pad to remove skin and any thorn, then peel remaining pad if skin is tough. Cut into about ½ inch squares.

In a 3 to 4 quart pan, bring about 8 cups water to a boil. Add fresh cactus, reduce heat, and simmer, uncovered, until cactus is barely tender when pierced, about 5 minutes. Drain and rinse well with water. (Cactus is mucilaginous, much like okra.) If using canned cactus,omit cooking. Tear spinach into bite-sized pieces; you should have 3 to 4 quarts. Place half the spinach in a large salad bowl. Top with half each of the watercress, onion, radishes, cactus,and cheese.

Repeat layers. (At this point, you may cover and refrigerate for up to 4 hours.) To serve, pit, peel, and slice avocados. Arrange avocados and chiles over salad. Spoon dressing over salad and mix.

CIDER DRESSING: Whisk together oil from chiles, cider vinegar, garlic, soy sauce, and pepper.

Recipe By : Best of Sunset

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