Warm Watercress and Pine Nut Salad

Watercress used to be a drab and unexciting vegetable, usually only used as a garnish. Now it has taken front seat as a main part of the meal. Even fussy eaters will welcome this nutritious and tasty dish.

1/4 cup olive oil
1 lb. watercress, finely chopped
1 large garlic clove
1/2 cup diced bacon
1/4 cup pine nuts
1/2 tsp salt
1/4 cup hazelnuts, finely chopped
1/2 tsp pepper

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.

From: http://www.cobjon.com/ecsong/cookbook.html [now gone]