Watercress, crispy bacon and walnut salad
This Watercress, Crispy Bacon, and Walnut Salad features fresh watercress, crispy bacon strips, and toasted walnuts, all lightly dressed with a tangy lemon and olive oil dressing. It's a simple yet flavorful dish perfect for a light lunch or starter.
Cook time 8 min
Prep time 15 min
Ingredients:
1 tbsp watercress10 bacon strips
2 tbsp olive oil
1/2 cup walnuts
2 tbsp lemon juice
This Watercress, Crispy Bacon, and Walnut Salad is a delightful combination of fresh, peppery watercress, crispy and savory bacon strips, and crunchy walnuts, all lightly dressed with a zesty lemon and olive oil dressing. This salad is not only delicious but also quick and easy to prepare, making it a perfect choice for a light lunch or a starter for your dinner.
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the bacon strips on a baking sheet lined with parchment paper.
3. Bake for 15-20 minutes, or until the bacon is crispy. Keep an eye to ensure it doesn’t burn.
4. Once done, transfer the bacon to a plate lined with paper towels to drain any excess grease. Allow it to cool.
1. While the bacon is cooking, heat a dry skillet over medium heat.
2. Add the walnuts to the skillet and toast them, shaking frequently, for about 5-7 minutes or until they are fragrant and lightly browned.
3. Remove from the skillet and set aside to cool.
1. In a small mixing bowl, combine the olive oil and lemon juice.
2. Whisk together until well emulsified. Set aside.
1. In a large salad bowl, place the watercress.
2. Crumble the cooled bacon into bite-sized pieces and add it to the bowl.
3. Roughly chop the toasted walnuts and sprinkle them over the salad.
1. Drizzle the olive oil and lemon dressing over the salad.
2. Toss gently to ensure all the ingredients are well coated with the dressing.
1. Divide the salad into individual plates or serve it family-style.
2. Enjoy immediately for the best texture and flavor.
The Watercress, Crispy Bacon, and Walnut Salad is a satisfying dish that offers a beautiful balance of flavors and textures. The peppery watercress complements the salty, crispy bacon, while the walnuts add a delicious crunch. The lemon juice and olive oil dressing ties everything together with a touch of acidity and richness. This salad is sure to impress your guests and become a favorite in your recipe repertoire.
Watercress, crispy bacon and walnut salad FAQ:
Bake the bacon in a preheated oven at 400°F (200°C) for 15-20 minutes, watching carefully to prevent it from burning.
Yes, you can substitute watercress with other greens like arugula or spinach, but keep in mind that they will alter the flavor profile of the salad.
Store any leftovers in an airtight container in the refrigerator for up to 1 day. The fresh ingredients may wilt, so it's best to eat it right away.
To make this salad vegetarian, omit the bacon and consider adding another protein source, such as feta cheese or chickpeas, while maintaining the other ingredients.
Use a standard baking sheet lined with parchment paper to bake the bacon strips. This allows for even cooking and easy cleanup.
Tips:
- Make sure to use fresh watercress for the best flavor and texture.
- Cook the bacon until it's extra crispy to add a delightful crunch to the salad.
- Toast the walnuts lightly in a dry pan to enhance their flavor before adding them to the salad.
- For a variation, you can add some crumbled goat cheese or blue cheese for extra creaminess.
- Dress the salad just before serving to keep the watercress crisp and vibrant.
Nutrition per serving
4 ServingsCalories 480kcal
Protein 27g
Carbohydrates 5g
Fiber 1.95g
Sugar 0.82g
Fat 45g
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