0.0 – 0 reviews • Bacon Recipes
| Level: |
Easy |
| Total: |
35 min |
| Prep: |
25 min |
| Cook: |
10 min |
| Yield: |
4 to 6 servings |
| Level: |
Easy |
| Total: |
35 min |
| Prep: |
25 min |
| Cook: |
10 min |
| Yield: |
4 to 6 servings |
Ingredients
- 8 slices thick-cut bacon, cubed
- 2 cups/500ml watercress
- 1/2 cup/125ml crumbled blue cheese
- 6 hard-boiled eggs, peeled and sliced
- 2 avocados, pitted, peeled and cubed
- 2 tomatoes, cubed
- 1 head iceberg lettuce, cut into wedges
- Salt and freshly ground black pepper
- 2 hard-boiled egg yolks
- 1 tablespoon/15ml Dijon mustard
- 1 tablespoon/15ml pure maple syrup
- 1 tablespoon/15ml red wine vinegar
- 1 tablespoon/15ml Worcestershire sauce
- 1/2 cup/125ml olive oil
- 2 tablespoons/30ml finely chopped fresh chives
- Salt and freshly ground black pepper
Instructions
- For the salad: Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain.
- Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper.
- For the dressing: In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml) water to loosen it up if necessary. Whisk in the chives. Season with salt and pepper.
- To serve, drizzle the dressing over the salad.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
629 |
| Total Fat |
56 g |
| Saturated Fat |
15 g |
| Carbohydrates |
16 g |
| Dietary Fiber |
7 g |
| Sugar |
7 g |
| Protein |
18 g |
| Cholesterol |
240 mg |
| Sodium |
804 mg |
| Serving Size |
1 of 6 servings |
| Calories |
629 |
| Total Fat |
56 g |
| Saturated Fat |
15 g |
| Carbohydrates |
16 g |
| Dietary Fiber |
7 g |
| Sugar |
7 g |
| Protein |
18 g |
| Cholesterol |
240 mg |
| Sodium |
804 mg |
