Watercress Salad with Eggs and Chive-Caper Vinaigrette

recipe
If you're lucky enough to have access to fresh farm eggs, they'll make for a stellar dish.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 124
Fat 10.1 g
Satfat 2.3 g
Monofat 5.6 g
Polyfat 1.2 g
Protein 7.6 g
Carbohydrate 1.4 g
Fiber 0.4 g
Cholesterol 212 mg
Iron 1.1 mg
Sodium 309 mg
Calcium 90 mg

Ingredients

1 tablespoon finely chopped fresh chives
1 tablespoon chopped capers
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon champagne or white wine vinegar
6 cups trimmed watercress
4 hard-cooked large eggs, quartered
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine first 5 ingredients in a small bowl, stirring with a whisk.

2. Place watercress in a large bowl. Drizzle half of vinaigrette over watercress; toss gently to coat.

3. Divide watercress mixture evenly among 4 salad plates; top each serving with 4 egg quarters. Drizzle salads evenly with remaining vinaigrette; sprinkle evenly with salt and pepper.

Viana La Place,

Cooking Light

April 2009
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