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Watercress salad with warm mustard & bacon dressing

Watercress salad with warm mustard & bacon dressing


A brilliant recipe for using up leftovers, try this easy watercress, mustard and bacon salad. Plus, it's ready in 15 minutes!

  • Feeds 1 Feeds 1
  • Ready in 15 minutes

Each serving contains

  • Energy
    1617kj 395kcal
  • Fat
    High 52%
  • Saturates
    High 40%
  • Sugar
    Low 1%
  • Salt
    Med 29%

% of adult’s reference intake | Carbohydrates per serving : 1g

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  • 1 Co-op British free range egg
  • 2 tbsp Co-op extra virgin olive oil
  • 1 tsp Dijon mustard
  • Juice of ½ lemon
  • 2 rashers Co-op Irresistible air dry cured smoked streaky bacon
  • ½ x 75g pack Co-op watercress
  • Crusty bread, to serve (optional)


  1. Boil the egg in a pan of simmering water for 5½ mins for a jammy centre, or to your liking
  2. Rinse under cold water, peel then halve
  3. Meanwhile, whisk the oil, mustard and lemon juice to make a dressing
  4. Cook the bacon for 3-4 mins, or until crispy, in a nonstick frying pan, then transfer to kitchen paper and pat dry
  5. Crumble into the dressing
  6. Toss with the watercress, then serve the salad with the egg on top and the crusty bread on the side, if you like

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