Best Dressed Watercress with Crispy Tortillas

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  • Level: Easy
  • Total: 55 min
  • Prep: 40 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  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. 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:

  1. In a heavy skillet, heat oil to 360 degrees F.
  2. 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.
  3. Yield: 2 cups