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Watercress and Bacon Salad |
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Serves: 4
Print this Recipe
(Ensalada de Berros y Tocino)
Category: Salads with Meat, Poultry, or Fish
All 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.
1 bunch watercress, well rinsed
8 large green Romaine lettuce leaves, rinsed
8 bacon strips
1 medium tomato, chopped
2 tablespoons unseasoned rice vinegar
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
1/4 cup crumbled cotija or mild feta cheese
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.
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