Watercress Salad With Red Onion and Chopped Egg Vinaigrette

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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