Wheatberry And Watercress Salad With Bacon Vinaigrette Recipe

  1. Heat bacon in a dry skillet over medium heat and cook, stirring occasionally, until bacon is browned and crisp, and its fat has rendered, about 7 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate to drain. Measure 6 tablespoons bacon fat, reserving the rest for another use.
  2. In a medium bowl, whisk together bacon fat, lemon juice, and Dijon mustard until dressing is creamy and completely emulsified.
  3. In a large mixing bowl, combine wheatberries, watercress, reserved bacon, red onion, and scallions, then toss with dressing. Season with salt. Top with Parmesan and serve immediately.

bacon, lemon juice from, mustard, cooled wheatberries, red onion, scallions, kosher salt, parmesan cheese

Taken from www.seriouseats.com/recipes/2014/06/wheatberry-watercress-salad-bacon-recipe.html (may not work)

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