Name: Watercress Salad with Cotija Cheese and Fried Tortillas
Yield: Makes 8 servings
Ingredients: 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 pound watercress, coarse stems discarded; 1 pint cherry tomatoes (preferably heirloom), halved; 4 ounces cotija cheese* (also called añejo), crumbled (1 cup); a deep-fat thermometer

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Watercress Salad with Cotija Cheese and Fried TortillasAnna Williams

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 notes

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