Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Warm Watercress and Pine Nut Salad




Source of Recipe


Internet


Recipe Introduction


Watercress used to be a drab and unexciting vegetable, usually only used as
a garnish. Now it has taken front seat as a main part of the meal. Even
fussy eaters will welcome this nutritious and tasty dish.



Recipe Link: http://www.cobjon.com/ecsong/cookbook.html

List of Ingredients




1/4 cup olive oil
1 lb. watercress, finely chopped
1 large garlic clove
1/2 cup diced bacon
1/4 cup pine nuts
1/2 tsp salt
1/4 cup hazelnuts, finely chopped
1/2 tsp pepper


Recipe



In a heavy 12 inch skillet, heat the olive oil. Cut the garlic clove in
half lengthwise and add it to the oil. Cook for 2 minutes, stirring
constantly. Remove the garlic and discard. Add all the nuts and cook for 5
to 6 minutes, or until they are browned. Add bacon, salt and pepper. Cook 2
to 3 minutes. Dry watercress before you add it to the oil. Working fast,
toss watercress into mixture, making sure it is well coated and barely
heated through. If left too long it loses some of its crispiness. Season to
taste and serve immediately.