Debi Mazar’s Prickly Pear Vinaigrette

Yield: 6 servings
Calories: 61
Theme: Salads
Rating:  This recipe has not been rated

Actress Debi Mazar and her husband Gabriele Corcos, co-hosts of The Cooking Channel's Extra Virgin, were inspired to make this prickly pear vinaigrette recipe after a trip to the Grand Canyon. This dressing pairs perfectly with their Grilled Beet and Charred Corn Salad recipe.


  • 2 tbsp extra-virgin olive oil
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 3 prickly pears
  • 2 tsp white wine vinegar


1. Put a fine-mesh strainer over a medium bowl. 


2. Halve the prickly pears and scoop out the fruit into the strainer.


3. Press the fruit to release as much juice as possible. Discard the seeds and pulp.


4. Whisk the vinegar and 2 tablespoons of olive oil into the juice to combine.


5. Season with salt and pepper.


6. Serve with Debi Mazar's Grilled Beets and Charred Corn Salad.


Recipe courtesy of the Cooking Channel.

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