Welsh Rabbit with Tangy Watercress Salad

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 and freshly ground black pepper

3 tablespoons butter

3 tablespoons all-purpose flour

3/4 cup ale

2 teaspoons Worcestershire sauce

1/2 teaspoon dry mustard

8 ounces aged cheddar cheese, grated

2 tablespoons minced chives

 

Place the oven rack 3 inches below the broiling element and preheat the broiler. Place the bread slices in one layer on a rimmed baking sheet. Broil until browned, about 3 minutes. Remove the baking sheet from the oven; leave the broiler on.  Toss the watercress with the lemon juice and olive oil and season with salt and pepper; set aside.  In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually add the ale, whisking constantly, and cook until the mixture is thick and bubbly, 3 minutes. Add the Worcestershire sauce, dry mustard and a handful of the cheese. Cook, always stirring in one direction to prevent the sauce from becoming stringy, until the cheese has melted. Continue to add cheese gradually until all the cheese has been added and the mixture is smooth. Remove from heat and stir in the chives.  Spread the cheese mixture liberally on the untoasted sides of the bread, place under the broiler and cook until the cheese is bubbly and browned in places, about 4 minutes. Place 2 slices of bread on each dinner plate and top with a big mound of watercress. Serve immediately.