ROASTED CACTUS PAD SALAD
4 cups; 8 servings
Preheat the oven to 375°F. Trim and remove the spines from:
- 1½ pounds cactus pads
Cut into ¾-inch squares. Place on a baking sheet and toss with:
- 1 tablespoon vegetable oil
- ½ teaspoon salt
Roast, stirring occasionally, until the cactus is tender, about 20 minutes. Let cool. Combine the cactus in a bowl with:
- 1½ cups any salsa
- Salt to taste
- Lime juice to taste
Line a serving bowl with:
- Romaine lettuce leaves
Add the salad. Sprinkle with:
- ¼ cup crumbled queso añejo or Cotija