In the following recipe featured in a past Garden Chef Series demonstration, the chef uses locally grown veggies and adds mango and cactus leaves.
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Nopales and Corn Relish Salad with Orange Vinaigrette |
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Salad 2 oranges, peeled and sectioned 1 lb. baby greens ½ lb. baby spinach 1 cucumber, halved and 1 pint cherry tomatoes, 1 mango, peeled and 6 large nopales (cactus leaves), cleaned |
Vinaigrette 1 cup olive oil 5 mint leaves ¼ cup red vinegar 2 teaspoons chopped onion 1 cup freshly squeezed orange juice 2 garlic cloves ⅛ teaspoon crushed red pepper Salt and pepper to taste 0 Normal false EN-US /* Style Definitions */
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Corn Relish 2 ears fresh sweet corn, kernels removed ⅛ large onion, diced 5 teaspoons chopped cilantro 3 teaspoons olive oil Pinch cumin Salt and pepper to taste |
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Directions Combine all ingredients for the vinaigrette and blend until well combined. Set aside. Heat 3 teaspoons olive oil in a skillet over medium-high heat. Saute the corn kernels, onions, and cilantro. Season with salt, pepper, and cumin. Set aside. Grill or sauté the nopales for 3 to 4 minutes per side, and then julienne each leaf. Toss the greens with the vinaigrette and separate onto six plates. Garnish each with oranges, cucumbers, tomatoes, mango, and corn relish. Place sliced nopales on top of the relish and serve. |
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