Watercress Salad with Cotija Cheese and Fried Tortillas
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Rating
Description
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
4 ounces cotija cheese* (also called añejo), crumbled (1 cup)
Special equipment: a deep-fat thermometer
Directions
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).
