Nopalito Salad

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Washington Post


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2 large (unpeeled) cloves garlic

Juice of 1 large lemon (about 1/4 cup)

1/2 cup olive oil

Freshly ground black pepper

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1 tablespoon pickled jalapeƱo peppers, finely chopped

1 15-ounce jar sliced nopalitos, rinsed and drained (or 3 to 4 fresh prickly pear cactus pads; see TIP, below)

4 scallions, white and light-green parts, coarsely chopped

2 medium tomatoes, thinly sliced

4 red radishes, thinly sliced

1 head red leaf lettuce, washed, dried and torn into small pieces

1 bunch cilantro leaves, coarsely chopped

1/2 cup crumbled queso fresco (may substitute feta cheese)

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