This recipe is from the book Pork: Preparing, Curing and Cooking All That's Possible From a Pig. by Phil Vickery and Simon Boddy Button
This salad may be very simple, but it's also very tasty. The secret is to have everything prepared before you begin putting it together-trust me! Don't be alarmed about the amount of garlic; once cooked it will lose most of its pungency. You can either whisk all the dressing ingredients together in a bowl or place them in a clean jar, screw on the lid, and shake well to combine. Don't add the dressing to the salad until the last moment, otherwise the will collapse and wilt. To eat the garlic cloves, just squeeze them to pop the flesh out of the skins.
Prep Time20 minsCook Time25 minsTotal Time45 mins
2 heads of garlic
About 20 baby new potatoes, boiled and cooled
3 cups watercress
4½ oz bag mixed green salad leaves
2 Tablespoons vegetable oil
12 thick-cut bacon slices, cut into ¾ inch pieces
Salt and freshly ground black pepper
3 Tablespoons good-quality extra virgin olive oil
2 teaspoons Dijon or whole-grain mustard
Pinch of sugar
Juice of ½ lemon
1Break up the heads of garlic so that all the cloves are separate, then cut off the hard root of each, but don't remove to much of the clove.
2Put the cloves in the skins into a small saucepan of salted boiling water and bring back to a boil. Reduce the heat and simmer for 3-4 minutes, or until they are very soft, then drain.
3Cut the potatoes in half lengthwise and put the watercress and salad leaves in a large bowl.
4Heat the vegetable oil in a wok or large frying pan, add the bacon, and cook slowly for 10-15 minutes, or until it starts to crisp up.
5Add the garlic (skins and all) and potatoes and cook until they are all golden brown.
6Meanwhile, whisk the dressing ingredients together.
7Pour the dressing over the salad and toss well. Pile equal amounts of the garlic, potato, and bacon mixture onto plates, then pile the salad leaves on top. Serve immediately.
Ingredients
2 heads of garlic
About 20 baby new potatoes, boiled and cooled
3 cups watercress
4½ oz bag mixed green salad leaves
2 Tablespoons vegetable oil
12 thick-cut bacon slices, cut into ¾ inch pieces
Salt and freshly ground black pepper
3 Tablespoons good-quality extra virgin olive oil
2 teaspoons Dijon or whole-grain mustard
Pinch of sugar
Juice of ½ lemon
Directions
1Break up the heads of garlic so that all the cloves are separate, then cut off the hard root of each, but don't remove to much of the clove.
2Put the cloves in the skins into a small saucepan of salted boiling water and bring back to a boil. Reduce the heat and simmer for 3-4 minutes, or until they are very soft, then drain.
3Cut the potatoes in half lengthwise and put the watercress and salad leaves in a large bowl.
4Heat the vegetable oil in a wok or large frying pan, add the bacon, and cook slowly for 10-15 minutes, or until it starts to crisp up.
5Add the garlic (skins and all) and potatoes and cook until they are all golden brown.
6Meanwhile, whisk the dressing ingredients together.
7Pour the dressing over the salad and toss well. Pile equal amounts of the garlic, potato, and bacon mixture onto plates, then pile the salad leaves on top. Serve immediately.
Hot Bacon, Roasted Garlic & Watercress Salad
