Despite the fact that this salad looks simple, it is full a bouquet of complex flavors of its ingredients that are perfect combine with each other and give unforgettable pleasure. Together with this salad is quite light and will become an excellent festive snack or vitamin side dish. Piquant taste of fresh water cress harmoniously accentuate garlic dressing and tart blue cheese, and sweet juicy orange and dates will pleasantly balance it. For crunchiness, add chopped hazelnuts and crumbled roasted bacon. Try this salad with a slice of corn bread. value of one serving: (total 4) Calories 440, total fat 32 g., saturated fats, proteins 11 g, carbohydrates 31 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 6 slices of bacon
- 3 oranges
- 1 clove of garlic, coarsely chopped
- 2 tbsp. l red wine vinegar
- 1/3 Art. olive oil
- 1 medium bunch of watercress, cut stems stiff
- 1 tbsp. fresh parsley leaves
- 1 small head of escariol torn in pieces (external remove the leaves)
- 1/3 Art. chopped roasted hazelnuts
- 1/3 Art. coarsely chopped dried dates
- 1/3 Art. crumbled blue cheese
- Toasted Corn Bread, Served (Optional)
Recipes with similar ingredients: escariol salad, watercress, cheese with mold, dates, hazelnuts, wine vinegar, Oranges, bacon
Recipe preparation:
- In a large frying pan over medium heat, fry until crispy bacon, 8-10 minutes. Put it on a plate, covered with paper towels to drain excess fat.
- Meanwhile, divide the oranges into segments: cut off the ends, then cut off the peel and white core. Working on a bowl cut longitudinally each lobule, releasing segments from the membranes. Remove all seeds.
- Put the garlic on a chopping board and sprinkle 1/4 tsp. salt then mash the flat side of the large knife to a consistency paste. In a large bowl, mix vinegar and garlic paste, salt and pepper to taste, then stir in olive oil.
- Add watercress, parsley and escariol, pepper. Arrange the salad in plates and crush the bacon on top. Sprinkle oranges, hazelnuts, dates and blue cheese. Optional serve with corn bread.
