Charred Nopalito and Corn Salad
At Restaurant Cochineal, chef and owner Alexandra Gates likes to make this pretty summer salad with a chèvre made by a neighbor in Marfa, Texas, and she garnishes it with nasturtiums that come from the restaurant’s garden. It’s an example of her emphasis on using the freshest local ingredients that’s apparent in nearly every dish on the menu. To prepare nopalitos, the paddles of the prickly pear cactus, use a vegetable peeler or a small paring knife to carefully cut away any spines and their “eyes,” then trim off the outer edges of the paddles, including the end where it was attached to the cactus.
Ingredients
For the citrus vinaigrette:
- 1/2 cup (4 fl. oz./125 ml) mixed citrus juice (from lemon, orange and grapefruit)
- 2 Tbs. Champagne vinegar or white wine vinegar
- 1/2 shallot, chopped
- 1 Tbs. dried parsley
- 1 Tbs. honey
- 1 tsp. Dijon mustard
- 1 cup (8 fl. oz./250 ml) olive oil–canola oil blend
For the salad:
- 3 nopalitos (cactus paddles), scrubbed clean of spines and trimmed
- Olive oil for brushing
- 3 ears of corn, shucked and silk removed
- 1 head frisée, leaves torn into bite-size pieces
- 1 head butter lettuce, leaves torn into bite-size pieces
- 1 head oakleaf lettuce, leaves torn into bite-size pieces
- 1/2 cup (1/2 oz./15 g) fresh cilantro leaves
- 8 oz. (250 g) chèvre (goat cheese)
- 1/4 cup (1 oz./30 g) toasted salted pepitas
Directions
To make the vinaigrette, in a blender, combine the citrus juice, vinegar, shallot, parsley, honey, mustard and oil and blend until smooth. Set aside.
Prepare a medium-hot fire in a grill.
Brush the nopalitos lightly with olive oil. Place the corn on the grill and cook, rotating the ears a quarter turn every few minutes, until the corn is lightly charred, about 10 minutes total. Meanwhile, place the nopalitos on the grill and cook, turning once, until lightly charred on both sides, about 8 minutes total. Remove the corn and nopalitos from the grill and set aside to cool slightly. When the nopalitos are cool enough to handle, cut them into bite-size strips and transfer to a bowl.
To make the salad, in a large bowl, toss the lettuces and cilantro with enough of the vinaigrette to lightly coat and transfer to a serving bowl. Add the remaining vinaigrette to the nopalitos, toss to combine and add the nopalitos to the salad. Shave the corn off the ears, add to the salad and toss again. Top with the chèvre and pepitas and serve immediately. Serves 8 to 10.
Recipe courtesy of Alexandra Gates, Chef/Owner of Cochineal, Marfa, TX