Best Dressed Watercress with Crispy Tortillas
Best Dressed Watercress with Crispy Tortillas is a gluten free, dairy free, and lacto ovo vegetarian side dish. One portion of this dish contains about 2g of protein, 39g of fat, and a total of 439 calories. For $1.33 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have red onion, salt, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. 33 people have tried and liked this recipe. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is solid. If you like this recipe, take a look at these similar recipes: Watercress Salad with Cotija Cheese and Fried Tortillas, Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini, and Crispy cheese & guacamole tortillas.
Servings: 4
Preparation duration: 40 minutes
Cooking duration: 15 minutes
Ingredients:
3 cups canola oil
2 fresh corn tortillas
1 tablespoon honey
1 cup finely julienned jicama
1/2 teaspoon kosher salt
2 tablespoons lime juice
3 ounces olive oil
2 medium oranges, peeled and cut into chunks
1 thinly sliced small red onion
1/2 teaspoon salt
2 cups watercress, large stems removed
Equipment:
whisk
bowl
frying pan
paper towels
slotted spoon
sieve
Cooking instruction summary:
In a small bowl, whisk together honey and lime juice. Continue to whisk while slowly drizzling in olive oil until all of the oil is incorporated. In a medium bowl, combine watercress, orange segments, jicama, red onion and salt. Drizzle in 1/2 cup of the dressing. Toss well to combine. Divide the salad equally between 4 salad plates. Top with Crispy Tortilla strips. In a heavy skillet, heat oil to 360 degrees F. Cut tortillas in 1/4-inch strips. Line a plate with paper towels and when oil is hot, carefully drop strips into oil, separating as you put them in. Fry for 1 to 2 minutes or until lightly golden and crispy, stirring gently as they cook. Remove with a strainer or slotted spoon and place on a paper towel-lined plate. Immediately sprinkle with salt. These can be made in advance and stored in an airtight container after completely cooled. Yield: 2 cups
Step by step:
1. In a small bowl, whisk together honey and lime juice. Continue to whisk while slowly drizzling in olive oil until all of the oil is incorporated.
2. In a medium bowl, combine watercress, orange segments, jicama, red onion and salt.
3. Drizzle in 1/2 cup of the dressing. Toss well to combine. Divide the salad equally between 4 salad plates. Top with Crispy Tortilla strips.
4. In a heavy skillet, heat oil to 360 degrees F.
5. Cut tortillas in 1/4-inch strips. Line a plate with paper towels and when oil is hot, carefully drop strips into oil, separating as you put them in. Fry for 1 to 2 minutes or until lightly golden and crispy, stirring gently as they cook.
6. Remove with a strainer or slotted spoon and place on a paper towel-lined plate. Immediately sprinkle with salt. These can be made in advance and stored in an airtight container after completely cooled.
Nutrition Information:
covered percent of daily need
