WATERCRESS SALAD WITH COTIJA CHEESE AND FRIED TORTILLAS

[Guest guest]

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.

 

Active time: 30 min Start to finish: 30 min

 

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 pt 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 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.

 

Makes 8 servings.