Wheatberry And Watercress Salad With Bacon Vinaigrette Recipe
- 8 ounces sliced bacon, diced
- 2 tablespoons lemon juice from 1 to 2 lemons
- 2 teaspoons Dijon mustard
- 4 cups
- and cooled wheatberries
- 1 large bunch watercress, finely chopped
- 1 small red onion, finely chopped and soaked in water for 5 minutes, drained
- 1 bunch scallions, thinly sliced
- Kosher salt
- Grated Parmesan cheese, for garnish
- 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.
- In a medium bowl, whisk together bacon fat, lemon juice, and Dijon mustard until dressing is creamy and completely emulsified.
- 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)