Green Salad With Tortilla Strips and Queso Fresco |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Ingredients:
1/4 cup sherry wine vinegar |
1 tablespoon lime zest |
1 serrano chili, seeded, chopped |
1 1/2 teaspoons salt |
1 teaspoon worcestershire sauce |
1/2 teaspoon ground black pepper |
1/2 cup olive oil |
4 (5 inch) corn tortillas, halved, cut into 1/4-inch-thick strips |
1 (5 ounce) bag mixed baby greens |
3 ounces queso fresco (or you can use mild feta cheese) |
vegetable oil |
Directions:
1. Blend first 6 ingredients in a processor until chili is finely chopped.
2. With machine running, gradually add olive oil and blend until smooth; set aside.
3. Pour enough oil in heavy skillet to come up to 1/4-in sides of skillet.
4. Heat to 350°.
5. Working in batches, fry tortilla strips until golden, stirring frequently, for about 3 minutes.
6. Transfer to paper towels.
7. Sprinkle tortilla strips with salt.
8. Place greens in bowl; toss with vinaigrette.
9. Divide salad among plates.
10. Sprinkle with queso fresco and tortilla strips.
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