Watercress Salad with Caramelized Onions, Mushrooms, and Bacon |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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MMMmmm...sounds yummy! Ingredients:
4 slices bacon |
2 large onions, cut in half and thinly slices |
1 lb fresh mushrooms, sliced (any kind or combination) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 bunches watercress, coarse stems removed (10 oz.) |
1/4 cup olive oil |
1 tablespoon red wine vinegar |
1 teaspoon honey |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dijon mustard |
Directions:
1. Cook the bacon in a large skillet until crisp; drain on paper towels.
2. Crumble when cool enough to handle.
3. Meanwhile, remove all but 2 tsp.
4. fat from the skillet; add the onions and stir to coat.
5. Cover and cook over medium heat, stirring occasionally, until soft and golden brown, 12-14 minutes.
6. Add the mushrooms and cook, uncovered, for 10-12 minutes, stirring occasionally, until the mushrooms are soft and most of the liquid in the pan has evaporated; stir in the salt and pepper.
7. Meanwhile, put all the dressing ingredients in a glass jar; cover and shake to blend well.
8. Put the watercress in a large bowl, add the dressing, and toss to coat.
9. Arrange the dressed salad on a large platter and top with the mushroom mixture and bacon.
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