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Warm Watercress and Pine Nut Salad
Paleolithic Recipe

Ingredients:
1/4 cup olive oil
1 pound watercress, finely chopped
1 large garlic clove
1/2 cup diced bacon
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup hazelnuts, finely chopped
1/2 teaspoon pepper

Directions:
In a heavy 12 inch skillet, heat the olive oil. Cut the garlic clove in half lengthwise and add it to the oil. Cook for 2 minutes, stirring constantly. Remove the garlic and discard. Add all the nuts and cook for 5 to 6 minutes, or until they are browned. Add bacon, salt and pepper. Cook 2 to 3 minutes.

Dry watercress before you add it to the oil. Working fast, toss watercress into 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.

See also:
Spinach Salad
Grilled Harvest Vegetables