Spinach Salad With Crisp Red Chiles(Makes 6 To 8 Servings) - cooking recipe

Ingredients

1 lb. spinach
6 large California chiles
1 lb. diced cactus
1 c. sliced radishes
2 large ripe avocados
1/4 lb. watercress
1/4 c. olive oil
1 large red onion, thinly sliced
1 lb. Mozzarella cheese, cut in 1/2-inch cubes

Preparation

Discard spinach stems and yellow or wilted leaves.
Wash thoroughly and pat dry.
Wrap in paper towels and enclose in plastic bag.
Refrigerate for at least 30 minutes.
Do the same with watercress.
Cut chiles crosswise into thin strips; discard seeds and stems.
In a 10 or 12-inch frying pan, stir in oil and chiles over low heat until chiles are crisp, about 2 to 3 minutes. Lift chiles from oil and set aside.
Save oil for dressing.
If cactus pad has needles, hold with tongs and scrape clean with knife.
Peel pad if skin is tough.
Cut cactus into 1/2-inch squares.
In a 3 or 4-quart pan, bring about 8 cups of water to a boil; add cactus and reduce heat and simmer, uncovered, for about 5 minutes or until cactus is barely tender when pierced with fork.
Tear spinach into bite sized pieces and place half of the spinach in a large salad bowl.
Top with half of the watercress, onion, cactus, radishes and cheese.
Repeat layers to serve.
Peel and pit the avocados; slice and arrange on top of the salad with the chiles.