Watercress Salad with Cotija Cheese and Fried Tortillas

1. 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.

2. 2

   Transfer with a slotted spoon to paper towels to drain and season with salt.

3. 3

   Whisk together vinegar, salt, and pepper in a small bowl, then add olive oil in a stream, whisking until combined well.

4. 4

   Toss watercress with dressing in a large bowl and divide among 8 plates.

5. 5

   Divide tomatoes and tortilla strips among salads, tucking strips into greens decoratively, and sprinkle salads with cheese.

6. 6

   Available at Latino markets and, in the winter months, Kitchen/Market (888-468-4433).

* Per serving · 4 servings · Values may vary.