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Watercress Salad With Croutons

Chef.at.Home's picture
Ingredients
  Watercress 1 Bunch (100 gm), broken into sprigs
  Pine nuts 1 Ounce, toasted (30 Gram)
  Butter 1 1⁄2 Ounce (45 Gram)
  Bread slice 6 , crusts removed, cut into 1/2 inch squares
  Rindless streaky bacon rashers 4
  Red wine vinegar 2 Fluid Ounce (60 Milliliter)
  Olive oil 2 Fluid Ounce (60 Milliliter)
  Soft brown sugar 1 Teaspoon
  Double cream 3 Tablespoon
Directions

1. Arrange the watercress and pinenuts in a salad bowl.
2. Melt butter in a frying pan over moderate heat. Add bread and fry until golden. Remove with a slotted spoon and drain on paper towels. Fry bacon in fat remaining in pan; drain on paper towels, then crumble.
3. Sprinkle croutons and bacon over salad. Whisk vinegar, oil, sugar and cream in a bowl, pour over salad and toss lightly. Serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Dish: 
Salad
Ingredient: 
Watercress
Interest: 
Everyday

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