Cactus Paddle Salad (Nopales Salad)

• 1/4 teaspoon salt
• 4 medium nopales, trimmed, scraped, cut into strips
• 1 large tomatoes, cored, peeled, diced
• 1 small onion, diced
• 6 fresh cilantro stems, chopped
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar or 1 tablespoon cider vinegar
• 1/8 teaspoon oregano
• 1/8 teaspoon salt
• 8 romaine lettuce leaves
• 3 tablespoons queso fresco, Mexican, crumbled
• 2 pickled jalapeno peppers, drained, sliced
• 8 radishes, thinly sliced

1. Heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a Dutch oven over medium-high heat.
2. Add the cactus and boil, uncovered, until tender, about 20 minutes.
3. Drain the cactus and transfer it to a large bowl.
4. Add tomato, onion and cilantro; set aside.
5. Whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss.
6. Line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.

salt, nopales, tomatoes, onion, cilantro stems, olive oil, balsamic vinegar, oregano, salt, queso fresco, jalapeno peppers, radishes

Taken from www.food.com/recipe/cactus-paddle-salad-nopales-salad-169725 (may not work)