Watercress Salad With Cotija Cheese And Fried Tortillas Recipes
WATERCRESS SALAD WITH COTIJA CHEESE AND FRIED TORTILLAS
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.
Provided by Claire Archibald
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- 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.
- Whisk together vinegar, salt, and pepper in a small bowl, then add olive oil in a stream, whisking until combined well.
- 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.
- Available at Latino markets and, in the winter months, Kitchen/Market (888-468-4433).
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