Cactus Salad with Portobello Mushroom
1 30 ounce jar of cactus (found in your international food section or Mexican specialty shop)
1/2 yellow onion
1/2 Serrano pepper
1/2 bunch cilantro
1/4 cup olive oil
4 oz lime juice
salt to taste
1 Portobello mushroom cap
4 ounces spinach, roughly chopped
1 cup cherry tomatoes
1 ounce feta cheese, crumbled
Rinse cactus to remove brine. Chop cactus, tomatoes, onion, pepper, cilantro, oil, juices, salt & pepper. Mix and leave to rest in the fridge while you prep other ingredients.
Grill mushroom for 30 seconds on each side. Let rest until room temperature. Slice into approximately 1" strips.
Combine cactus mix and spinach, and plate. Fan mushroom to the side. Top with cherry tomatoes and cheese.
Talavera, 2299 Ponce De Leon Boulevard (at Giralda Avenue); 305-444-2955.
Photo: Courtesy Talavera