Photo Courtesy Today's Special | Phaidon
Ensalada de Nopales with Burrata
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For an authentic Mexican meal try this ensalada de nopales with burrata, which brings together a lot of delicious flavours and textures for a refreshing and lively summer meal. This recipe is by chef Diana Dávila and is featured here courtesy of Phaidon and their book Today's Special.
04 May, 2021
ingredients
For the Ensalada de Nopales
Red onion
2, thinly sliced
Cactus
910g, (look for nopales in brine or brine at home
Lime vinaigrette
60 ml
Kosher salt
Black peppercorns
freshly ground
Burrata
115 gr
Tomato Aderezo
240 ml
Cauliflower
half a head, shaved
Coriander
1 bunch, fresh
For the Lime Reduction
For the Lime Reduction
Lime juice
487.5 gr
Cane sugar
112.5 gr
For the Lime Vinaigrette (Makes 500ml)
Lime reduction
85g)
Sunflower oil
240 ml
Vegetable oil
240 ml
Extra virgin olive oil
240 ml
Lime juice
60 ml
Kosher salt
For the Tomato Aderezo - Makes 1.5l and remainder can be frozen
Cherry tomatoes
12, diced and salted for 30 minutes
Green chiles
4, charred
Lime juice
141g
Roasted garlic oil
141gr
To Prepare
For the Lime Reduction
In a saucepan, combine the lime juice and bring to a boil. Reduce to a simmer and cook until reduced by one-quarter.
For the Lime Vinaigrette
Place the lime reduction in a stainless steel bowl. Whisk the oils in slowly. Finish with the lime juice and check for salt.
For the Tomato Aderezo
In a pot, bring the tomatoes to a boil, then reduce the heat and simmer 20–30 minutes.
Add the serranos. Transfer to a blender and purée super fine. Blend in the lime juice then the roasted garlic oil.
Method
Start by making the lime reduction by combining the lime juice and sugar in a saucepan and bringing to a boil. Reduce to a simmer and cook until reduced by one-quarter and set to one side. Then make the lime vinaigrette by placing the lime reduction in a stainless steel bowl, whisk the oils in slowly, finish with the lime juice and check for salt. Then make the Tomato Aderezo by adding the tomatoes to a saucepan, bring to a boil, reduce the heat and simmer 20–30 minutes. Add the serranos, transfer to a blender and purée super fine. Blend in the lime juice then the roasted garlic oil.
To Serve
In a large bowl, toss the red onions and nopales with the lime vinaigrette. Lightly season with salt and black pepper. To plate, place in a low bowl with burrata in the centre. Top the burrata with the tomato aderezo. Top with shaved cauliflower and garnish with cilantro (coriander).
