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Cactus, Chayote, and Green-Apple Salad

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Cactus, Chayote, and Green-Apple Salad

Cactus, Chayote, and Green-Apple Salad

amanda

Equipment

  • - Vegetable Peeler: A handy tool for peeling vegetables and fruits efficiently without removing too much flesh.

  • - Mandoline Slicer: Useful for thinly slicing chayote or apples, offering consistent thickness which might enhance presentation.

  • - Box Grater: Essential for shredding cheese or grating vegetables like carrots, though not directly mentioned in the recipe, it can be handy if you plan to add some crunch or garnish.

  • - Citrus Juicer: Though primarily used for citrus fruits, a citrus juicer could help with extracting the maximum amount of juice from green apples, potentially adding more flavor to your salad dressing if you opt for homemade vinaigrette.

  • - Jar of Prepared Lemon Juice: For a zesty touch in your dressing, pre-squeezed lemon juice can be easily incorporated into any salad recipe for added freshness and tanginess.

  • - Measuring Cups and Spoons Set: Important for measuring ingredients accurately if you're following a specific recipe or adjusting the quantity of components in your dressing mix.

Ingredients

  • cactus

  • salt

  • water

Instructions

1

Instruction 1

Put 1 cactus paddle, flat side down, on a work surface. Scrape horizontally from narrow base of paddle toward wider end with a vegetable peeler or knife to cut off thorns and brown spots. Dethorn paddle on other side in same manner, then trim all around edge. Repeat with remaining paddles, then cut paddles crosswise into 1/4-inch-thick slices.
2

Instruction 2

Blanch cactus in a 6- to 8-quart pot of boiling salted water until just softened, about 1 minute. Immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain in a colander and rinse under cold water. Pat dry, then transfer to a large bowl along with chayotes, apple, and scallions.
3

Instruction 3

Cut peel and all white pith from 3 oranges with a sharp knife. Working over bowl containing cactus mixture, cut segments free from membranes, letting segments fall into bowl. Squeeze juice from membranes and remaining orange into bowl, then add lime juice, salt, and pepper and toss. Let stand until chayotes are wilted, about 30 minutes.
4

Instruction 4

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. Remove from heat and stir in cayenne. Cool seeds in oil in skillet.
5

Instruction 5

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. Remove from heat and whisk in remaining 3 tablespoons oil. Return salad to bowl and toss with dressing, pumpkin seeds with oil from skillet, and salt to taste.
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