Nopales with queso fresco is a bright sidenote for sausage.Gather Journal Grilled Sausage & Cactus Salad
Two female best friends and three drag queens hit the open road—the former for a vacation that turns into a crime spree, and the latter for a nightclub gig— in these road trip classics about the journey, not the destination. Our bright cactus salad and grilled sausage (we can imagine a few characters might be eager to skewer one) feel well-suited for their dusty, desert environs.
Being careful not to touch or grab hold of the thorns, trim them off the nopales with a small, sharp knife or vegetable peeler. Then trim all around edge. Cut off thick base at stem end and rinse well. Slice into 2 to 3-inch strips.
Trim and chop four scallions. Heat oil in a saucepan over medium-low heat and cook scallions until soft, about 1 minute. Add nopales and a couple of pinches of salt. Cover and cook, stirring occasionally, until nopales begin to wilt and release their liquid, about 10 minutes. Uncover and cook until liquid has evaporated into a glaze, 5 to 10 minutes longer. Let cool to room temperature.
Grill or sauté sausages until cooked through and browned.
Thinly slice remaining two scallions. Squeeze lime over nopales and top with scallions, jalapeño, cilantro and queso fresco.