Recipe information
Yield
6 Servings
Ingredients
6 ounces bacon (about 6 slices), cut into 1-inch pieces (optional)
1/4 cup fresh lemon juice
2 tablespoons minced shallot (about 1/2 medium shallot)
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups watercress sprigs with tender stems
3 cups mixed cooked grains (such as quinoa, semi-pearled farro, or wild rice), cooled
2 hard-boiled eggs, peeled, quartered
1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch pieces
1 tomato, preferably heirloom or vine ripened, cut into 1/2-inch wedges
1/4 cup crumbled fresh hard cheese (such as Cotija or ricotta salata)
3 tablespoons 1-inch pieces fresh chives
Preparation
Step 1
Cook bacon in a large skillet over medium-high heat until crispy and most of the fat is rendered, 7–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
Step 2
Whisk lemon juice, shallot, vinegar, Dijon mustard, garlic, and honey in a medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Step 3
Place watercress on a large platter. Arrange bacon, grains, eggs, avocado, tomato, cheese, and chives over. Drizzle with dressing.
Nutrition Per Serving
Calories (kcal) 480 Fat (g) 38 Saturated Fat (g) 8 Cholesterol (mg) 90 Carbohydrates (g) 27 Dietary Fiber (g) 6 Total Sugars (g) 2 Protein (g) 11 Sodium (mg) 370
