WATERCRESS SALAD w/COTIJA CHEESE

By BobD

Ingredients

• 8 SERVINGS
• If you can't get cotija cheese, you can substitute feta-it's stronger in flavor and a bit saltier-Manchego also works.
• 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, crumbled (1 cup)
• SPECIAL EQUIPMENT: a deep-fat thermometer

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Heat 1 inch of vegetable oil in a 10- to 12-inch heavy skillet until thermometer registers 350F, 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.