Watercress, Egg and Bacon Salad

By corlear

Salade de Cresson aux Oeufs et Bacon

Ingredients

• 1 very large bunch of watercress
• 8 slices bacon
• 6 hard-cooked eggs
• 3/4 cup Vinaigrette Sauce
• Worcestershire sauce

Preparation

Step 1

Trim the watercress, discarding all the thick stems. Wash well, dry, and crisp in the refrigerator. Don’t mix until just before serving or the watercress will wilt.

Cook the bacon until crisp and cut or break it into small pieces.

Shell the eggs. Reserve 2 eggs and cut the rest into thin rounds.

Make the vinaigrette, using tarragon vinegar.