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)
-
Special Equipment:
a deep-fat thermometer
-
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.
-
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.
