PRICKLY PEAR AND CHEESE SALAD WITH MINT AND LIME
Erez Komarovsky is a passionate Israeli chef who brought artisanal breads to Israel. He now has a cooking school in his home in the Upper Galilee. When I was there for a lesson he simply broke up the prickly pears and cheese with his hands and scattered them over the parsley to produce this luscious salad. Figs, kiwi or mangos would also work.
Makes 8 servings¬†¬†
- 1 bunch fresh mint, leaves only (about 1/2 cup)
- 1 large lime, juiced (about 1/4 cup)
- 1 tsp salt
- 1 large bunch fresh parsley, stems trimmed off (about 6 cups)
- 3 prickly pears, peeled*
- 6 oz fresh goat or sheep's milk cheese
- 1/3 cup extra virgin olive oil or more to taste
- 1/2 tsp freshly ground white pepper
- Toss mint leaves with lime juice and salt.
- Place parsley in a shallow salad bowl. Break up prickly pears in large chunks and place on parsley. Break up cheese and add to prickly pears. Top with mint leaves.
- Drizzle salad with olive oil and sprinkle with pepper.
* Be careful handling prickly pears. To peel, hold the prickly pear in a double layer of paper towel and cut off the top and bottom. Stand pear on a cutting surface and holding it steady with the paper towel, cut off skin from top to bottom.