Nopales with Tijuana Dressing

Long a favorite food in Mexico, and gaining now in popularity north of the border, the broad, thin pads of the prickly pear cactus taste something like green beans. Grilling intensifies the natural flavor, enhanced further here with a dressing inspired by the classic Caesar, formulated first decades ago just south of San Diego in Tijuana.

 

SERVES 6

 

TIJUANA DRESSING

2	tablespoons white wine vinegar
1	tablespoon Enriched Mayonnaise ([>]) or other mayonnaise
1	teaspoon Dijon mustard
1	teaspoon Super Wooster Sauce ([>]) or other Worcestershire sauce
1	anchovy fillet
2	garlic cloves
½	teaspoon ground cumin
½	teaspoon ground dried red chile
¾	cup extra-virgin olive oil
2	pounds nopales (cactus pads), stickers removed

Prepare the dressing, combining all the ingredients in a food processor or blender. (The dressing can be prepared several days ahead and kept covered and refrigerated.) Rub several tablespoons of the dressing over the nopales, enough to coat them well.

Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).

Grill the nopales uncovered over medium heat for 3 to 4 minutes per side, until well softened and dark green with brown grill marks. If grilling covered, cook for 6 to 8 minutes, turning once midway.

For maximum visual impact, serve the nopales whole, piled on a colorful platter and drizzled with dressing, before cutting them into strips at the table. Sliced, they look like oversize bronzed green beans. Serve the nopales hot or at room temperature alongside Riata Ranch Cowboy Quesadilla, Church-Picnic Pork Chops, or just accompanying a hearty bean dish and warm flour tortillas.