Guest Author - Terri Perkins Fulton

Nopales, or cactus paddles, are actually the leaves of edible cactus. They are available fresh and already cleaned and cut into squares in most Mexican markets. I have also seen them whole in the supermarket. Of course, I recommend fresh, but they also come in jars and are convenient and very passable in this form. If you use the jarred nopales, simply rinse and drain them, skipping the cooking process. Then toss with the remaining ingredients.

To prepare fresh nopales, carefully scrape off the thorns with a knife. (I recommend wearing garden gloves so as not to get stuck in your fingers.) Cut the nopales first into narrow strips, and then into squares measuring about 1/2 inch. Bring a pot of salted water to boil and add the nopales. Keep the nopales at a low boil for 20-25 minutes, until they turn a dark green color. You may have to skim off the viscous juices they exude once or twice during the cooking if the water gets too frothy. Check for tenderness - they should still be slightly firm and not at all mushy. Drain the nopales and rinse well.

To make a salad that will serve 4 to 6 toss together:

3 cups nopales
2 tablespoons crushed red pepper
1/3 cup chopped cilantro
1/3 cup thinly sliced scallions
1 cup crumbled queso fresco
2 tablespoons olive or vegetable oil (optional)
Squeeze of fresh lime juice (optional)

Season with salt. Serve at room temperature.