Master Chef challenge to myself this week is working with cactus ear! Hindsight, I didn’t find it that difficult to work with, but I probably wouldn’t voluntarily work with them again. They have a similar texture to cooked okra when you cook with them. I cleaned the cactus ear carefully with a sponge under running water to scrub off any prickly spines. I sliced them into finger stripes and grilled with some olive oil, salt and pepper. Meanwhile the corn is boiling away on the stove, I began chopping and assembling the salad.
You can basically add anything to a salad, which makes for an easy weeknight dinner. I chopped a red bell pepper, avocado, corn, cactus ears and tossed in cooked shrimp at the end. I melted some butter and drizzled over the salad. (I’m no Paula Deen, but I love cooking with butter.)
To brighten the flavors, I chopped up some cilantro and a squeezed a fresh lime over everything.
Easy as Pie (or Salad)!