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.
Recipe information
Yield
Makes 8 servings
Ingredients
Special Equipment
Preparation
Step 1
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.
Step 2
Whisk together vinegar, salt, and pepper in a small bowl, then add olive oil in a stream, whisking until combined well.
Step 3
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.
Step 4
- Available at Latino markets and, in the winter months, Kitchen/Market (888-468-4433).
