Wilted Watercress Salad

Oxmoor House
6 to 8 servings


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6 cups watercress
6 slices bacon
5 to 6 radishes (optional)


Place watercress in a salad bowl. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings. Crumble bacon, and set aside.

Pour bacon drippings over watercress. Toss gently. Sprinkle with bacon before serving. Garnish with radishes, if desired.

Note: 6 cups leaf lettuce may be substituted for watercress.

Created date

February 2010