Watercress Salad with Cotija Cheese and Fried Tortillas

• 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 anejo), crumbled (1 cup)
• Special equipment: a deep-fat thermometer

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. Transfer with a slotted spoon to paper towels to drain and season with salt.
3. Whisk together vinegar, salt, and pepper in a small bowl, then add olive oil in a stream, whisking until combined well.
4. Toss watercress with dressing in a large bowl and divide among 8 plates.
5. Divide tomatoes and tortilla strips among salads, tucking strips into greens decoratively, and sprinkle salads with cheese.
6. Available at Latino markets and, in the winter months, Kitchen/Market (888-468-4433).

vegetable oil, corn tortillas, sherry vinegar, salt, black pepper, olive oil, cherry tomatoes, cotija cheese, thermometer

Taken from www.epicurious.com/recipes/food/views/watercress-salad-with-cotija-cheese-and-fried-tortillas-107195 (may not work)