Warm Watercress and Pine Nut Salad
Ingredients
- ¼ cup olive oil or coconut oil
- 1 medium garlic clove halved
- ¼ cup pine nuts
- ¼ cup hazelnuts finely chopped
- 4 slices bacon cooked and diced
- ¼ t sea salt optional
- ½ t black pepper freshly ground
- 1 lb watercress finely chopped
Instructions
- In a heavy 12-inch skillet, heat the olive oil over medium heat.
- Add the garlic clove, and cook for 2 minutes stirring constantly.
- Remove the garlic, and discard it.
- Add all the nuts to the garlic-infused oil, and cook for 5–6 minutes, or until they are browned (stir constantly to prevent burning).
- Add the bacon, sea salt (if desired), and black pepper. Cook for 2–3 minutes.
- Rinse and dry the watercress. Add it to the oil.
- Working quickly, toss the watercress into the 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.
Nutrition
Calories: 428kcalCarbohydrates: 6gProtein: 8gFat: 43g
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