Best dressed watercress with crispy tortillas

  • 1 tbsp honey
  • 30ml lime juice
  • 90ml olive oil
  • 500g watercress, large stems removed, rinsed and dried
  • 2 medium oranges, peeled and cut into chunks
  • 125g finely julienned jicama
  • 75g sliced red onion
  • For the tortilla strips
  • 2 fresh corn tortillas
  • 750ml rapeseed oil
  • 1/2 tsp salt
1) In a small bowl, whisk together the honey and lime juice. Continue to whisk while slowly drizzling in olive oil, until all the oil is incorporated.

2) In a medium bowl, combine the watercress, orange segments, jicama, red onion and salt. Drizzle in 125ml of the dressing. Toss well to combine.

3) Divide the salad equally between 4 salad plates. Top with crispy tortilla strips.

For the tortilla strips:
1) In a heavy frying pan, heat the oil to 180C. Cut the tortillas into 0.5cm wide strips. Line a plate with paper towels.

2) When the oil is hot, carefully drop the tortilla strips into the oil, separating as you put them in. Fry for 1 to 2 minutes or until lightly golden and crispy, stirring gently as they cook.

3) Remove with a strainer or slotted spoon and place on the paper towel-lined plate. Immediately sprinkle with salt. These can be made in advance and stored in an airtight container after being completely cooled.

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