I like to order sautéed watercress or pea shoots at Chinese restaurants. When properly cooked, they seem to taste sweeter and so palatable that I can easily eat one or two bundles of watercress in one sitting. Would that keep me regular? Whatever. Today’s salad is a quickie with watercress that is quickly sautéed [I bruised a whole garlic clove and added it to the oil – and removed it after cooking it along with the watercress] and served with crispy bacon and fresh apple slices. A strong, mustardy vinaigrette was delicious drizzled over the salad. Dare I say that it’s also low carb?