Welsh Rabbit With Tangy Watercress Salad | Oregonian Recipes
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Stove
- Whisk
- Grater
- Bread knife
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1 15-ounce loaf crusty bread, cut into 8 slices (about 1 inch thick)
- 1 bunch watercress, tough stems removed
- 1 teaspoon lemon juice
- 2 teaspoons extra virgin olive oil
- Salt
- freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 cup ale (I use Deschutes Brewery Mirror Pond Pale Ale)
- 2 teaspoons vegetarian Worcestershire sauce
- 1/2 teaspoon dry mustard
- 8 ounces aged cheddar cheese, grated
- 2 tablespoons minced chives
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