Cactus, Chayote, And Green-Apple Salad
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
41
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Put 1 cactus paddle, flat side down, on a work surface
2
Scrape horizontally from narrow base of paddle toward wider end with a vegetable peeler or knife to cut off thorns and brown spots
3
Dethorn paddle on other side in same manner, then trim all around edge
4
Repeat with remaining paddles, then cut paddles crosswise into 1/4-inch-thick slices
5
Blanch cactus in a 6- to 8-quart pot of boiling salted water until just softened, about 1 minute
6
Immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking
7
Drain in a colander and rinse under cold water
8
Pat dry, then transfer to a large bowl along with chayotes, apple, and scallions
9
Cut peel and all white pith from 3 oranges with a sharp knife
10
Working over bowl containing cactus mixture, cut segments free from membranes, letting segments fall into bowl
11
Squeeze juice from membranes and remaining orange into bowl, then add lime juice, salt, and pepper and toss
12
Let stand until chayotes are wilted, about 30 minutes
13
While salad stands, toast pumpkin seeds in 2 tablespoons oil in a 10-inch heavy skillet over moderately low heat, stirring frequently, until puffed and pale golden, 3 to 4 minutes
14
Remove from heat and stir in cayenne
15
Cool seeds in oil in skillet
16
Drain salad in a colander set over a bowl, then transfer juice to a 1-quart saucepan and boil until syrupy and reduced to about 1/3 cup, 4 to 5 minutes
17
Remove from heat and whisk in remaining 3 tablespoons oil
18
Return salad to bowl and toss with dressing, pumpkin seeds with oil from skillet, and salt to taste
19
Put 1 cactus paddle, flat side down, on a work surface
20
Scrape horizontally from narrow base of paddle toward wider end with a vegetable peeler or knife to cut off thorns and brown spots
21
Dethorn paddle on other side in same manner, then trim all around edge
22
Repeat with remaining paddles, then cut paddles crosswise into 1/4-inch-thick slices
23
Blanch cactus in a 6- to 8-quart pot of boiling salted water until just softened, about 1 minute
24
Immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking
25
Drain in a colander and rinse under cold water
26
Pat dry, then transfer to a large bowl along with chayotes, apple, and scallions
27
Cut peel and all white pith from 3 oranges with a sharp knife
28
Working over bowl containing cactus mixture, cut segments free from membranes, letting segments fall into bowl
29
Squeeze juice from membranes and remaining orange into bowl, then add lime juice, salt, and pepper and toss
30
Let stand until chayotes are wilted, about 30 minutes
31
While salad stands, toast pumpkin seeds in 2 tablespoons oil in a 10-inch heavy skillet over moderately low heat, stirring frequently, until puffed and pale golden, 3 to 4 minutes
32
Remove from heat and stir in cayenne
33
Cool seeds in oil in skillet
34
Drain salad in a colander set over a bowl, then transfer juice to a 1-quart saucepan and boil until syrupy and reduced to about 1/3 cup, 4 to 5 minutes
35
Remove from heat and whisk in remaining 3 tablespoons oil
36
Return salad to bowl and toss with dressing, pumpkin seeds with oil from skillet, and salt to taste