Welsh Rarebit with Tangy Watercress Salad
Ingredients
- 1 loaf (1 lb./500 g) crusty country bread, cut into 8 thick slices
- 1 apple, preferably Fuji, cored and thinly sliced
- 1 bunch (about 2 1/4 cups/2 1/4 oz.) watercress, tough stems removed
- 1 1/2 cups (1 1/2 oz./45 g) chopped romaine lettuce
- 1 Tbs. extra-virgin olive oil
- 2 tsp. fresh lemon juice
- Fleur de sel or flaky sea salt
- Freshly ground pepper
- 3 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 1/2 cup (4 fl. oz./125 ml) pale ale
- 2 tsp. vegetarian Worcestershire sauce
- 1 tsp. whole-grain mustard
- 1/2 lb. (250 g) aged cheddar cheese, shredded
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