Spinach Salad With Crisp Red Chiles(Makes 6 To 8 Servings)
- 1 lb. spinach
- 6 large California chiles
- 1 lb. diced cactus
- 1 c. sliced radishes
- 2 large ripe avocados
- 1/4 lb. watercress
- 1/4 c. olive oil
- 1 large red onion, thinly sliced
- 1 lb. Mozzarella cheese, cut in 1/2-inch cubes
- Discard spinach stems and yellow or wilted leaves.
- Wash thoroughly and pat dry.
- Wrap in paper towels and enclose in plastic bag.
- Refrigerate for at least 30 minutes.
- Do the same with watercress.
- Cut chiles crosswise into thin strips; discard seeds and stems.
- In a 10 or 12-inch frying pan, stir in oil and chiles over low heat until chiles are crisp, about 2 to 3 minutes. Lift chiles from oil and set aside.
- Save oil for dressing.
- If cactus pad has needles, hold with tongs and scrape clean with knife.
- Peel pad if skin is tough.
- Cut cactus into 1/2-inch squares.
- In a 3 or 4-quart pan, bring about 8 cups of water to a boil; add cactus and reduce heat and simmer, uncovered, for about 5 minutes or until cactus is barely tender when pierced with fork.
- Tear spinach into bite sized pieces and place half of the spinach in a large salad bowl.
- Top with half of the watercress, onion, cactus, radishes and cheese.
- Repeat layers to serve.
- Peel and pit the avocados; slice and arrange on top of the salad with the chiles.
spinach, california chiles, cactus, radishes, avocados, watercress, olive oil, red onion, mozzarella cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=782877 (may not work)