Welsh Rarebit with Tangy Watercress Salad

Name: Welsh Rarebit with Tangy Watercress Salad
Yield: Makes 4 servings
Ingredients: Worcestershire sauce, 2 teaspoons; Lemon juice, 2 teaspoons; Unsalted butter, 3 tablespoons; Grainy mustard, 1 teaspoon; Aged Cheddar cheese, ½ lb (250 g), shredded; Pale ale, ½ cup (4 fl oz/125 ml); Fleur de sel or flaky sea salt; Apple, 1, preferably Fuji, cored and thinly sliced; Freshly ground pepper; Crusty country bread, 1 loaf (1 lb/500 g), cut into 8 thick slices; All-purpose flour, 3 tablespoons; Watercress, 1 bunch (about 2¼ cups/2¼ oz), tough stems removed; Extra-virgin olive oil, 1 tablespoon; Romaine lettuce, 1½ cups (1½ oz/45 g) chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Sharp cheddar, microbrewed ale, and apple slices elevate this open-faced grilled sandwich to a chic dinner on the fly. A peppery watercress salad counters the richness of the cheese topping.

Ingredients

Crusty country bread, 1 loaf (1 lb/500 g), cut into 8 thick slices

Fish course
Starter
Sandwich
Dinner
Pescatarian
Leftovers
Winter

Method

Place a rack in the top third of the oven, about 4 inches (10 cm) below the broiling element, and preheat the broiler. On a rimmed baking sheet, arrange the bread slices in a single layer and broil until lightly browned, about 1 minute. Remove the baking sheet from the oven and leave the broiler on. Arrange the apple slices in even layers on top of the bread slices; set