Watercress and Bacon Salad

Cuisine, April 1979

15 minutes — 4 Servings

Ingredients

2	bunch	watercress (stems trimmed)
4	slice	bacon
2		eggs
3	tablespoon	lemon juice
2	tablespoon	white wine vinegar
2	tablespoon	sugar
1	teaspoon	dijon-style mustard
		salt
		ground pepper

Instructions

Place watercress in salad bowl; refrigerate covered with plastic wrap.

Fry bacon until crisp; drain on paper toweling. Crumble; reserve.

Whisk remaining ingredients except salt and pepper in small saucepan until thick and foamy. Cook over medium-high heat, whisking constantly, until thick and smooth, 3 to 5 minutes. Do not boil. Immediately place saucepan in pan filled with ice and water; whisk 1 minute to cool slightly.

Sprinkle reserved bacon over watercress; season to taste with salt and pepper. Spoon slightly warm dressing over salad; toss gently.