Watercress Salad with Cotija Cheese and Fried Tortillas
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- a deep-fat thermometer
- Carbohydrate 8 g(3%)
- Cholesterol 14 mg(5%)
- Fat 30 g(46%)
- Fiber 2 g(6%)
- Protein 6 g(12%)
- Saturated Fat 5 g(24%)
- Sodium 195 mg(8%)
- Calories 314
Preparation 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).
Preparation 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).
