- Level: Easy
- Total: 55 min
- Prep: 40 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
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
Directions
- 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
