Bacon-watercress salad
Delight in the perfect blend of crispy bacon and peppery watercress to create a mouthwatering salad bursting with flavor. Perfect for a light and refreshing meal.
Ingredients:
- 6 slices bacon
- 3 oranges
- 1 clove garlic, coarsely chopped
- Kosher salt
- 2 tablespoons red wine vinegar
- Freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 1 medium bunch watercress, tough stems removed
- 1 cup fresh parsley leaves
- 1 small head escarole, outer leaves removed, torn
- 1/3 cup roughly chopped toasted hazelnuts
- 1/3 cup roughly chopped dried dates
- 1/3 cup crumbled blue cheese
- Toasted cornbread, for serving (optional)
Instructions:
- Prepare the bacon in a spacious skillet on medium-high heat until it becomes crispy, which should take around 8 to 10 minutes. After that, move it to a plate lined with paper towels to let the excess oil drain off.
- While the bacon is cooking, prepare the oranges: Remove the ends, peel, and white parts of the oranges. Cut along each membrane to release the orange segments into a bowl. Remove any seeds and discard them.
- On a cutting board, place the garlic with 1/4 teaspoon of salt and crush it into a paste using a large knife. Combine the vinegar and garlic paste in a large bowl, season with salt and pepper, then mix in the olive oil. Add the watercress, parsley, and escarole, and toss them gently to coat. Distribute the salad onto plates and crumble the bacon on top. Garnish with the orange segments, hazelnuts, dates, and blue cheese. Optionally, serve with cornbread.
Summary:
- Calories: 2471 kcal
- Fat: 182 g
- Protein: 57 g
- Carbs: 169 g
- Potassium: 2941 mg
- Magnesium: 266 mg