Mayan Cactus Salad recipe | Secerets of Louisville Chefs series

Ingredients

2 large cactus leaves
2 oz. olive oil
1 large lime
Salt to taste
Arugula
1 large roma tomato, sliced
5 oz. shredded Oaxaca cheese

Directions

1. Clean cactus well by shaving off the spines.
2. Julienne the cactus long-wise.
3. Saute the cactus strips in olive oil until they get soft.
4. Add salt to taste and squeeze 1/3 of lime juice on cactus strips.
5. Set aside to cool.
6. In a bowl, put arugula, tomatoes & cactus – toss together.
7. Add salt to taste; squeeze the rest of the lime; pour in about 1 oz. of olive oil.Toss well.
8. Put salad on a plate and top with shredded Oaxaca cheese.