Prickly Pear Leaf Salad with Krone MCC

The refreshing crispness of Krone MCC perfectly compliments every meal you can think of! From buffalo to Caviar to oysters to Cactus.

INTRODUCING KRONE’S RANGE OF 2018 CAP CLASSIQUES FOR FESTIVE SEASON ENJOYMENT

Krone’s range of four 2018 Cap Classiques offers something for everyone, enchanting any palate whether your preferred bubbly is taut and lean, refreshing and fruit forward, plush and expansive, crisp and dry or rich and voluminous with a touch of sweetness. The range includes:

KRONE BOREALIS VINTAGE CUVÉE BRUT 2018
KRONE VINTAGE ROSÉ CUVÉE BRUT 2018
KRONE VINTAGE NIGHT NECTAR DEMI-SEC 2018
KRONE VINTAGE NIGHT NECTAR DEMI-SEC ROSÉ 2018

Prickly Pear (Cactus) Leaf Salad 

Even though most of us have grown up with, or came across prickly pears growing almost wild, very few people are aware of the great health benefits, nutrition and edible possibilities of these cactus plant leaves. Called Nopales in Mexico, it is common to find it at supermarkets. It is cleaned of spines, and sliced to the customer’s desire on the spot, or bought canned or bottled.

The cactus leaves contain a lot of water and are very rich in vitamins and minerals. They are usually cooked and then used in the recipes.

Most recipes require boiling the prepared and cut leaves or char-grilling them on an open fire, in order to remove the inner mucilaginous texture. You could try steaming but it might not get rid of enough of the mucilaginous texture.

Like with all food, heat unfortunately kills some of its greatest health benefits or many of the vitamins and minerals dissolve in the water when cooked.

Prickly Pear leaves have no bitterness to them, either raw or cooked. Crunchy and Bright Green when raw and Once cooked, it is similar in colour, texture and taste somewhere between green beans and artichokes – but more nutritious and subtle.”

Its greatest benefits are obviously in consuming it uncooked, although it is a bit ‘slimy’ which some people find off-putting. It is great for smoothies and green juices and delicious in salads. One just needs enough acidity and crunch to balance the oozing goodness.

The mucilaginous texture inside, due to their rich content of soluble fiber, helps with digestion and constipation, but also helps to control cholesterol and the blood sugar.

There are many recipes and YouTube videos on how to prepare and cook the leaves. What interests me more is how to serve it to maintain its maximum health benefits.

Cut some very young leaves, roughly the size of your hand. If spines are present, remove them carefully by holding the pad by the stem end (wear gloves or hold with a dish towel) and cut with a sharp knife against the grain removing the bumps that are around all of the spines.

Chill enough Krone MCC to accompany preparing, cooking, serving and eating. 

Now for the Recipe:

If you prefer to boil it, do so for about 20 minutes and it will lose its bright green colour, and will taste somewhere between green beans and artichokes – but more subtle.

Preparation time

10 – 30 minutes depending on how good the music in your kitchen is and how much you dance in between.

Ingredient suggestions

3-4 medium cactus leaves cleaned of spines

2-3 fresh medium tomatoes diced

2-3 green onions chopped

1 bunch of cilantro (Dhania) chopped

Rind and Juice of 1 lime or lemon

1 small lime or lemon cut in fine slithers as garnish

salt and pepper to taste

Fresh herbs to your liking such as Origanum, Basil, Parsley, Garlic chives etc.

2 – 4 Tablespoons Olive oil

1/4 cup crumbled  Feta or Paneer

Brazilian Pink Pepper (Optional, pick it from the trees in season.)

Also great served with poached egg. 

 If you feel like rather having this salad a little richer, omit the Olive Oil and lemon juice from the ingredients above and make a quick French Vinaigrette: 1 Cup Olive Oil/ Third cup Lemon juis/ Teaspoon Dijon Mustard/ Half teaspoon crushed Garlic/ Salt & Pepper/ Shake or whisk to mix it up. 

Insructions

Clean the cactus leaves of spines, wash and slice into strips or cubes.

Chop the green onions, tomatoes and cilantro.

Mix the raw or cooked cactus leaves with the other ingredients and top with onion, tomatoes and dhania.

Squeeze the juice of the lime over the salad. Add oil. Taste for salt and pepper and mix everything together.

Sprinkle crumbled feta cheese and lemon rind over.
Decorate with rings of lemon or lime, fresh edible flowers and serve.

Enjoy!

o