Ingredients
1/2
cup olive or vegetable oil
1/4
cup white wine vinegar
1
tablespoon chopped fresh cilantro
1/2
teaspoon salt
1
clove garlic, finely chopped
1/8
teaspoon freshly ground pepper
8
cups water
1
tablespoon salt
1/2
lb fresh prickly pear cactus pad, peeled, cut into 1/2-inch pieces
2
small zucchini, thinly sliced
1
medium red bell pepper, cut into 1/4-inch strips
Preparation
To make vinaigrette, in small bowl, mix oil, vinegar, cilantro, 1/2 teaspoon salt, garlic and pepper with wire whisk until well blended.
In 3-quart saucepan, heat water and salt to boiling. Add cactus. Heat to boiling; reduce heat. Boil uncovered 5 minutes; drain. Immediately rinse with cold water, or plunge into large bowl of ice and water; drain. Repeat rinsing and draining twice.
In large bowl, mix cactus, zucchini and bell pepper. Add vinaigrette; toss to mix.
