Oxmoor House JANUARY 1983
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.
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