Watercress Salad With Croutons
|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|
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.