Orange, Walnut and Bacon Watercress Salad

Total Time
25mins
Prep 10 mins
Cook 15 mins

Simple tangy salad with crunchy,oily walnuts making it more of an indulgence, than a neccesary chore. The measurements are less than exact as I don't know how juicy your oranges will be and everyone likes their salad dressing their own way.

Ingredients Nutrition

Directions

  1. Peel the oranges and cut out the segments,catching the juice as you go. Set aside.
  2. Chop the bacon finely and start to fry in a pan (I don't use any oil as the fat from the bacon will run.).
  3. When the bacon is nearly cooked to your likeing, throw the walnuts in the pan.
  4. While they are browning off, divide the watercress into two bowls and place the orange segments on top.
  5. Add the chili flakes to the pan if using and tip the contents onto the salad leaves and oranges.
  6. Make the dressing by adding the walnut oil to the captured orange juice, adding the balsamic if you think neccesary. Whisk vigorously and season-remember bacon is pretty salty. Drizzle dressing over the salads.
Most Helpful

5 5

Sometimes simple is best! This is a great recipe with amazing flavours - and a salad that we very much enjoyed! In the absence of English watercress, I used rocket - with the same peppery taste. Great! Made for PAC Spring 2009.