HungryForever

Bacon-Watercress Salad

Prep Time

25minutes

Cook Time

10minutes

Prep Time

25minutes

Cook Time

10minutes

Ingredients

slices bacon
3 oranges
1clove garliccoarsely chopped
kosher salt
2tablespoons red wine vinegar
Freshly ground pepper
1/3cup extra virgin olive oil
1 medium bunch watercresstough stems removed
1cup fresh parsley leaves
1leaves small head escaroleouterremoved, torn
1/3cup roughly chopped toasted hazelnuts
1/3cup roughly chopped dried dates
1/3cup crumbled blue cheese
Toasted cornbreadfor serving (optional)

Instructions

Cook the bacon in a large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
Meanwhile, segment the oranges: Cut the ends off, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds.
Put the garlic on a cutting board and sprinkle with 1/4 teaspoon salt, then mash into a paste with the flat side of a large knife. Whisk the vinegar and garlic paste in a large bowl and season with salt and pepper, then whisk in the olive oil. Add the watercress, parsley and escarole and toss to coat. Divide the salad among plates and crumble the bacon on top. Sprinkle with the oranges, hazelnuts, dates and blue cheese. Serve with cornbread, if desired.