Watercress Salad With Red Onion and Chopped Egg Vinaigrette
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
Vinaigrette
- 2 tablespoons red wine vinegar
- 1 tablespoon coarsely chopped capers
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon kosher salt
- 3 dashes fresh ground black pepper (3 grinds)
- 1⁄3 cup olive oil
- 1⁄3 cup chopped red onion
- 1 large hard-boiled egg, coarsely chopped
-
Salad
- 3 tablespoons olive oil
- 1 1⁄2 cups cubed country bread, from a good loaf of peasant or 1 1/2 cups cubed French bread
- 2 bunches watercress, tough stems removed and discarded
- fresh ground black pepper
directions
- Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
- Whisk in the olive oil.
- Add the chopped onion and chopped egg and stir just to mix.
- The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
- Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
- When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
- Remove and drain on paper towels.
- The croutons can be made 2 hours ahead of serving time
- cover loosely with foil and leave at room temperature.
- Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
- Season with salt to taste.
- Arrange 1/4 of the watercress on each of four salad plates.
- Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
- Season each salad with some freshly ground black pepper.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin