Ingredients:
1/4 cup sherry wine vinegar
1 tablespoon lime zest
1 serrano chilies, seeded, chopped
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 cup olive oil
4 (5 inch) corn tortillas, halved, cut into 1/4-inch-thick strips
1 (5 ounce) bags mixed baby greens
3 ounces queso fresco ( or you can use mild feta cheese)
vegetable oil
Directions:
Blend first 6 ingredients in a processor until chili is finely chopped.
With machine running, gradually add olive oil and blend until smooth; set aside.
Pour enough oil in heavy skillet to come up to 1/4-in sides of skillet.
Heat to 350F.
Working in batches, fry tortilla strips until golden, stirring frequently, for about 3 minutes.
Transfer to paper towels.
Sprinkle tortilla strips with salt.
Place greens in bowl; toss with vinaigrette.
Divide salad among plates.
Sprinkle with queso fresco and tortilla strips.
Servings: 6
Time preparation: 5 min.
Time total: 8 min.