Watercress Salad with Cotija Cheese and Fried Tortillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you can't get cotija cheese, you can substitute feta it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese. Ingredients:
2 to 3 cups vegetable oil for frying |
4 (6- to 7-inch) corn tortillas, halved and cut crosswise into 1/4-inch strips |
1 tablespoon sherry vinegar |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons olive oil |
1 pound watercress, coarse stems discarded |
1 pint cherry tomatoes (preferably heirloom), halved |
4 ounces cotija cheese* (also called añejo), crumbled (1 cup) |
Directions:
1. Heat 1 inch of vegetable oil in a 10- to 12-inch heavy skillet until thermometer registers 350°F, then fry tortilla strips, a handful at a time, until golden, 30 to 45 seconds. Transfer with a slotted spoon to paper towels to drain and season with salt.
2. Whisk together vinegar, salt, and pepper in a small bowl, then add olive oil in a stream, whisking until combined well.
3. Toss watercress with dressing in a large bowl and divide among 8 plates. Divide tomatoes and tortilla strips among salads, tucking strips into greens decoratively, and sprinkle salads with cheese.
4. * Available at Latino markets and, in the winter months, Kitchen/Market (888-468-4433).
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