Recipes > Salads > Watercress Salads > English Water-Cress Salad

English Water-Cress Salad


  • 5 strips of bacon
  • 1/2 teaspoon of mustard
  • 1/2 teaspoon of sugar
  • 1 teaspoon of salt
  • 1/2 teaspoon of paprika
  • 4 tablespoons of vinegar
  • water-cress


Cut bacon in dice and then brown nicely in a frying pan. Lift cooked bacon, drain off the fat, leaving only about five tablespoons in the pan. Now place in a cup mustard, sugar, salt, paprika, and vinegar. Dissolve and pour into the hot fat, bring to a boil and then add the cooked bacon. Now place the prepared water-cress in a bowl and pour over it the bacon with the prepared dressing. Toss gently to mix and then garnish with hard-boiled eggs (sliced).

Corn salad, cabbage, lettuce, romaine and escarolle salads may be used in place of the water-cress for variety.


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Mrs. Wilson's Cook Book (1920).

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