Romaneso, Sun-Dried Tomato and Cactus Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 large cactus paddles (thorns and nodes removed)
- 8 cups water
- 2 tsps salt
- 2 cups Romanesco Broccoli (florets)
- 3 scallions (cleaned; trimmed and chopped)
- ½ cup chopped Red onions
- 2 ripe Tomatoes (rinsed; trimmed and cut into wedges)
- ¾ cup chopped sun-dried tomatoes (oil drained but reserved)
- ½ cup chopped black olives
- ½ cup queso fresco (crumbled)
- ¼ cup apple cider vinegar
- 1 Tbsp fresh Lime juice
- 0.333 cup olive oil (reserved)
- 2 tsps fresh rosemary
- freshly ground Black pepper (to taste)
Preparation steps
1.
Slice the cactus into 1/4-inch strips. Bring a large pot of salted water to a boil. Add cactus, reduce heat to medium, and simmer until tender, about 15 minutes. Add the broccoli florets and continue simmering for an additional 5 minutes. Drain cactus and broccoli and rinse in cold water, drain well; transfer to a large salad bowl.
2.
Add green onions, red onions, tomatoes, sun-dried tomatoes, and olives; sprinkle with cheese.
3.
In a small bowl, whisk vinegar, lime juice, reserved olive oil and rosemary. Drizzle over salad and toss to incorporate. Season to taste with salt and pepper. Serve.
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