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.

　　

Ingredients

Makes 8 servings

　　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

　　

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).