Watercress and Bacon Salad
Ensalada de Berros y TocinoAll kinds of wild greens are gathered by cooks in Mexico, including watercress. As a child, I gathered watercress with my grandmother from the banks of a small spring-fed stream on my grandparents' farm in southern Idaho, so I was taken by this salad that appeared in a Mexican cooking magazine. I usually arrange the salad on a platter for self-service.
Ingrediënten
Makes 4 servings
- 1 bunch watercress well rinsed
- 8 large green romaine leaves rinsed
- 8 bacon strips
- 1 medium tomato chopped
- 2 tablespoons unseasoned rice vinegar
- ¼ teaspoon salt
- 3 tablespoons extra-virgin olive oil
- ¼ cup crumbled cotija or mild feta cheese
Instructies
- 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.
- In a medium skillet, over medium heat, cook the bacon until brown and crisp.
- Drain on paper towels, break into small pieces, and reserve.
- 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.
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