Print Options:

Hot Bacon, Roasted Garlic & Watercress Salad

Yields4 ServingsPrep 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
1

Break 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.

2

Put 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.

3

Cut the potatoes in half lengthwise and put the watercress and salad leaves in a large bowl.

4

Heat 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.

5

Add the garlic (skins and all) and potatoes and cook until they are all golden brown.

6

Meanwhile, whisk the dressing ingredients together.

7

Pour 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.

Nutrition Facts

Servings 0