Best Dressed Watercress with Crispy Tortillas

Total Time:
55 min
40 min
15 min

4 servings

  • 1 tablespoon honey
  • 2 tablespoons lime juice
  • 3 ounces olive oil
  • 2 cups watercress, large stems removed
  • 2 medium oranges, peeled and cut into chunks
  • 1 cup finely julienned jicama
  • 1 thinly sliced small red onion
  • 1/2 teaspoon kosher salt
  • Crispy Tortilla, recipe follows
  • Crispy Tortilla:
  • 3 cups canola oil
  • 2 fresh corn tortillas
  • 1/2 teaspoon salt
  • 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.

Crispy Tortilla:
  • 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

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