Watercress Salad with Bacon, Lettuce, Tomato & Avocado
Peel crust off bread, and cut into large chunks. Spread onto baking tray. Place into preheated 350°F oven, and bake until golden brown, approximately 7 to 12 minutes, stirring after the first 5 minutes. Remove breadcrumbs from oven, place in small bowl, and add olive oil, salt and parsley. Stir well, place back onto baking tray, and bake additional 3 to 5 minutes. Remove from oven, and let cool.
Garlic & Black Pepper Aioli
To make aioli, combine vinegar and lemon juice in small measuring cup. In separate cup, combine extra virgin olive oil and canola oil. Using small food processor, add egg yolk, garlic and salt, and puree until smooth. While machine is running, add vinegar and lemon juice mixture, blend until creamy, and then slowly drizzle in oil mixture while machine is still running. Using spatula, scrape aioli into small bowl, and add black pepper, adding more, to taste, if necessary.
Place tomatoes and red onions in small bowl, season with salt and pepper, and drizzle with extra virgin olive oil. Squeeze in ½ of lemon, and stir to make marinade. Using spoon, spread Garlic and Black Pepper Aioli onto large platter. Arrange tomatoes on top of aioli. Place avocado wedges in between and around tomatoes. Arrange half the amount of blue cheese. Sprinkle on half the bacon, half the watercress and the breadcrumbs. In another layer, add remaining half of the tomatoes, avocado and bacon, finishing with the remaining watercress and breadcrumbs.
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