My in-laws introduced me to the joy that is nopales salad. We buy it at a local shop and eat it as a side dish, on a tortilla, etc. It's wonderful. Now that my mother-in-law is ill, she wants the salad but can't handle the raw onion and peppers in the salad. The shop we purchase it from makes it in such large quantities that they do not accommodate requests. We know that the preparation is pretty traditional (the family is from Mexico and grew up eating it). I'm trying to recreate it with little success.
The dish we love has cooked nopal in long strips, lots of cilantro, raw onion, queso fresco, peppers- likely jalapeno, and thinly sliced carrot as garnish. Most of this is easy. I even have the cooking of the nopales down (the key is to avoid adding water as they cook). I'm struggling with the dressing.
We know that there's a lot of olive oil, salt, and pepper. I think there's more to the recipe than that but can't figure out what it is. Googling recipes has found me several recipes that have fairly aggressive citrus in the dressing, something that just doesn't seem right.
Does anyone have experience with traditional nopales salads? Any ideas on how to dress the salad?
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