- 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)
- Special equipment: a deep-fat thermometer
- 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).