Saturday, January 24, 2009

Watercress, crispy bacon and walnut salad

Ingredients (serves 4)
* 1 bunch watercress, trimmed, cut into small sprigs, chilled
* 250g rindless bacon
* 2 tablespoons extra virgin olive oil
* 100g walnut pieces
* 2 tablespoons lemon juice

1. Fill a bowl with ice-cold water. Add watercress. Set aside for 5 minutes.
2. Heat a non-stick frying pan over medium-high heat. Add bacon. Cook for 2 to 3 minutes each side or until crispy. Drain on paper towels. Roughly chop bacon. Place into a large bowl.
3. Add oil to frying pan. Heat until hot. Add walnuts. Cook, stirring often, until toasted. Remove frying pan from heat. Add lemon juice, and salt and pepper.
4. Drain watercress. Pat-dry with paper towels. Add to bacon. Pour walnut mixture over watercress and bacon. Gently toss to combine. Serve.

Super Food Ideas - Page 48
Recipe by Annette Forrest


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