Best Watercress And Bacon Salad Recipes

TYLER FLORENCE'S AVOCADO SALAD WITH LEMON, BACON AND WATERCRESS

Steps:

• Preheat the oven to 375 degrees. Lay the bacon on a baking sheet lined with parchment and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes.
• Break or cut the avocados into chunks and arrange on a platter. Drizzle with the lemon juice and olive oil. Sprinkle with salt and pepper. Scatter the watercress over the avocado and top with the bacon.

AVOCADO SALAD WITH LEMON, BACON AND WATERCRESS

Steps:

• Preheat the oven to 400 degrees F.
• Lay the bacon in a saute pan and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes.
• Scoop out each half of the avocado using an oversized spoon and arrange on a platter. Scatter the watercress over the avocado and crumble the bacon over the top. Drizzle with the lemon juice and olive oil and sprinkle with salt and pepper.

BRIE, WATERCRESS AND BACON SALAD WITH SPICY PEAR DRESSING

Steps:

• For the salad, heat a frying pan and fry the bacon for 2-3 minutes.
• Add the croissant pieces and a little olive oil and fry until the bacon and croissants are golden-brown and crisp. Remove from the pan and drain on kitchen paper.
• Place the herbs, watercress and Brie into a bowl and mix well.
• For the spicy pear and chilli dressing, melt the butter in a small saucepan, add the chopped pear and cook for 2-3 minutes.
• Add the sugar, vinegar, chilli flakes and olive oil and cook for a further 1-2 minutes.
• To serve, place the herbs, watercress and Brie onto a plate, top with the bacon and croissant croûtons and pour over the dressing.

CREAMY EGG SALAD WITH BACON, SHALLOTS, AND WATERCRESS

Steps:

• 1. In medium skillet over medium heat, fry bacon until brown and crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towel; pour off all but 1 tablespoon of fat from pan. Add shallots and sauté until softened and browned, about 5 minutes. 2. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium. 3. Mix all ingredients, including bacon and shallots, together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)

WATERCRESS AND BACON SALAD

Steps:

• 1. Trim the large stems off the watercress. Tear the romaine leaves into bite-size pieces. Dry the greens in a lettuce spinner, and put them into a bowl. Cover and refrigerate. 2. In a medium skillet, over medium heat, cook the bacon until brown and crisp. Drain on paper towels, break into small pieces, and reserve. 3. Add the tomato to the bowl of greens. In a small bowl, whisk together the vinegar, salt and oil. Add the dressing to the salad and toss to coat. Mound the salad on a serving platter. Sprinkle the top with the cheese and the bacon. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.