Punchy Chicory, Watercress, Bacon, Avocado in a Honey Mustard Dressing

A good dressing pulls ingredients together. Add the oil slowly so it emulsifies. Here’s a great little salad that’s open to a range of other ingredient options. So go ahead and build it up. Follow the salad rules and you’ll be laughing.

Prep

  1. Wash and dry the watercress. Discard any woody stems.
  2. Sit the chicory on a board, trim the end or just strip the leaves off . Wash and dry them well. Leave whole, tear into bits or mix it up – your choice.
  3. Make the dressing: put the honey and mustard into a small bowl. Using a spoon or mini-balloon whisk, beat the vinegar in gradually until creamy.
  4. Add the oil drop by drop, then in a trickle, beating as you go, so it emulsifies.
  5. Slice the shallot thinly and stir it in. Dip a leaf in to taste so you can adjust the seasoning and balance of acidity if you need to. Set aside.
  6. Preheat the grill to high. Lay the bacon on the rack in the pan. Cook for 2 minutes. Turn with tongs or a fork. Repeat till cooked (don’t burn it). Transfer to kitchen paper.
  7. Sit your avocado on a board. Cut it in half by slicing horizontally through the skin and flesh till you hit the stone. Rotate the fruit as you hold the knife in place. Hold both halves of the fruit and twist in opposite directions to separate.
  8. Leave the stone in the half you’re not using, rub the flesh with lemon and wrap in cling film: save this for guacamole .
  9. Scoop the flesh from the other half with a spoon, slice it and toss in lemon juice.
  10. Toss the leaves and dressing together with your fingers, judging it so you don’t use too much, yet every leaf is coated.

Plate

  1. Bang the dressed leaves onto plates or into a bowl. Add the avocado and crumble over the crisp bacon.

From Sam Stern’s Cookery Course for Students in the Kitchen (Quadrille)

Photograph by Chris Terry

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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