Best Dressed Watercress with Crispy Tortillas (Guy Fieri) |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 tablespoon honey |
2 tablespoons lime juice |
3 ounces olive oil |
2 cups watercress, large stems removed |
2 medium oranges, peeled and cut into chunks |
1 cup finely julienned jicama |
1 thinly sliced small red onion |
1/2 teaspoon kosher salt |
crispy tortilla, recipe follows |
3 cups canola oil |
2 fresh corn tortillas |
1/2 teaspoon salt |
Directions:
1. In a small bowl, whisk together honey and lime juice. Continue to whisk while slowly drizzling in olive oil until all of the oil is incorporated.
2. In a medium bowl, combine watercress, orange segments, jicama, red onion and salt. Drizzle in 1/2 cup of the dressing. Toss well to combine. Divide the salad equally between 4 salad plates. Top with Crispy Tortilla strips.
3. Crispy Tortilla:
4. In a heavy skillet, heat oil to 360 degrees F.
5. Cut tortillas in 1/4-inch strips. Line a plate with paper towels and when oil is hot, carefully drop strips into oil, separating as you put them in. Fry for 1 to 2 minutes or until lightly golden and crispy, stirring gently as they cook. Remove with a strainer or slotted spoon and place on a paper towel-lined plate. Immediately sprinkle with salt. These can be made in advance and stored in an airtight container after completely cooled.
6. Yield: 2 cups
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