Ensalada De Nopalitos

• Salad
• 7-8 fresh cactus paddles (needles removed)
• 1/2 cup olive oil
• 4 Roma tomatoes, sliced
• 1/2 sm. red onion, diced
• 1 Serrano chili
• 2 cloves garlic, pressed
• 1/2 cup pine nuts
• 1/2 cup yellow squash, diced
• 3 bunches cilantro, leaves only, finely chopped
• 1/2 cup anejo cheese, finely grated
• Red Wine Vinaigrette
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to Broil. Place the cactus paddlesrnin a bowl and coat them on both sides with arnbit of olive oil. Spread onto a cookie sheet andrnplace in the broiler to braise, about 7-10 minutesrnon each side, until the tops of the paddlesrnbegin to turn black. Remove from the oven and allow to cool.
2. When sufficiently cooled, cut into small strips. Transferrnto a large bowl, and add the tomatoes andrnthe onion. Cut a Serrano chili into small pieces, removing the stem and seeds. Add to the saladrnalong with the pine nuts, squash, and cilantro.
3. Combine all ingredients for the vinaigrette and whisk well with a fork.
4. Pour the vinaigrette over the salad.rnRefrigerate until serving. When serving, sprinklernwith anejo cheese, then toss.

salad, cactus paddles, olive oil, tomatoes, red onion, serrano chili, garlic, pine nuts, yellow squash, bunches cilantro, aufejo cheese, red wine vinaigrette, olive oil, red wine vinegar, mustard, salt, pepper

Taken from food52.com/recipes/13578-ensalada-de-nopalitos (may not work)