Prep 20 mins
Cook 5 mins
It's the dressing on this salad that really makes it. This salad goes really well with salmon. If you can't find good watercress, you can sub arugula or mixed baby greens.
- 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
- 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
- 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.