From: Executive chef Oscar Del Rivero, Talavera Cocina Mexicana, Coral Gables, FL. Yield: 2 quarts.
1 30-oz. jar of cactus (available in Mexican specialty shops), rinsed to remove brine
2 red tomatoes, diced to ¼” x ¼” (skin only)
½ yellow onion, diced
½ Serrano pepper, finely chopped
½ bunch of cilantro, julienned
¼ cup olive oil
4 oz. lime juice, no pulp
to taste, salt
1 portobello mushroom cap
as needed for marinade, garlic
as needed for marinade, olive oil
as needed for marinade, salt
4 oz. spinach leaves, roughly chopped
1 cup cherry tomatoes, halved
1 oz. crumbled feta cheese
For cactus mixture: Mix all ingredients and let rest in refrigerator for at least 15 minutes.
For salad: Marinate mushroom cap with garlic, salt and olive oil; grill for 30 seconds on each side. Let rest until it reaches ambient temperature. Slice mushroom cap diagonally into slices approximately 1” wide x ¼” thick.
Mix 1 cup of cactus mixture with 1 oz. spinach leaves. Place in center of plate. Place mushroom slices, points facing outward, around the edge of the plate. Add remaining spinach and cherry tomatoes to center of the plate. Top spinach with remaining cactus mix, then add feta cheese. Serve.