All-In-One Salad

• Five to six 1/2-inch slices baguette
• 1 garlic clove, peeled
• 1 tablespoon olive oil
• 3 cups watercress (broken into small stems)
• 1 cup thinly sliced celery
• 2 cups cubed cooked lamb and chicken, and thinly sliced salumi (I'd do 1 cup lamb, 1/2 cup each chicken and salumi)
• 2 tablespoons sour cream
• 1 tablespoon heavy cream or mayonnaise
• 2 tablespoons prepared horseradish
• 1 tablespoon lemon juice
• Grated zest of 1 tangerine
• Salt and freshly ground black pepper

1. Heat the oven to 400 degees. Make the croutons: rub the baguette slices with the garlic clove, then cut the slices into 1/2-inch cubes. Measure out 2 cups. (Eat the rest while you prepare the salad.) Spread on a baking sheet and toss with the olive oil. Toast the croutons in the oven until golden, tossing once, 5 to 10 minutes. Let cool.
2. In a large salad bowl, combine the watercress, celery, meats and croutons.
3. In a small bowl, whisk together the sour cream, heavy cream, horseradish, lemon juice and tangerine zest. Season to taste with salt and pepper (and feel free to add more lemon juice and horseradish as desired).
4. Pour the dressing over the watercress and meats and toss until lightly dressed. Taste and adjust seasoning. Let sit for 15 minutes before serving.

baguette, garlic, olive oil, celery, chicken, sour cream, heavy cream, horseradish, lemon juice, tangerine, salt

Taken from food52.com/recipes/4157-all-in-one-salad (may not work)