2000s Recipes + Menus
Watercress Salad with Cotija Cheese and Fried Tortillas
Serves8
- Active time:30 min
- Start to finish:30 min
October 2002
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.
- 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 lb watercress, coarse stems discarded
- 1 pint cherry tomatoes (preferably heirloom), halved
- 4 oz cotija cheese (also called añejo), crumbled (1 cup)
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Special Equipment:
a deep-fat thermometer
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Heat 1 inch of vegetable oil in a 10- to 12-inch heavy skillet until thermometer registers 350ºF, 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.
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Whisk together vinegar, salt, and pepper in a small bowl, then add olive oil in a stream, whisking until combined well.
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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.
- Keywords
- salad,
- mexican,
- claire archibald
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