No ImageWatercress Salad with Warm Bacon Dressing

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  1. At Home with Kim Vallee

    Watercress is my favorite green. I crave for the true taste – not the washed out flavor version. Like Alice, I buy mine year long at an Asian Fruit and Vegetable store.

    I often eat mine with slices of red peppers and anchovies with the classic Dijon mustard French dressing.

  2. JMarie

    I bought a pound of swiss chard for $1 from a gardener with no clue what I would do with it. I ended up trying this recipe, and it was *wonderful*! Unfortunately, my boyfriend is super sensitive to both bitter and vinegar flavors, so he couldn’t eat it. I didn’t think the bitter or vinegar flavors were pronounced at all, though; it was a very nice blend of flavors. I can’t wait to make this for my dad!

  3. Annie

    Just found a creek full of watercress and pulled me a mess for dinner tonight. Had it in the creek on our East Tennesssee Farm and always had wilted watercress in the spring until it bloomed. Found your recipe using google to remind me of how Mother fixed it. Very similar to the one you wrote. Can’t wait until tonight. Actually can’t imagine having to buy watercress.

  4. Jose Martinez

    We like it like with Olive Oil and salt. That’s all. Not too much oil cause will washout the salt. Just clean the watercress in very salty water. Put a lot of salt on the water to rinse the watercress. Rinse it only once. Taste leaves to make sure it is fairly salty. Then add the olive oil, a bit of olive oil will go a long way. Avoid too much olive oil, it will washout the salt.

    Good luck.

  5. MeltingWok

    Hi Elise,
    Usually I’d cook watercress soup with figs, wolfberries & chinese dried longan. I’ll definitely try this watercress salad, very refreshing indeed :)

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