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Watercress Salad with Eggs and Chive-Caper Vinaigrette

Yield 4 servings
If you're lucky enough to have access to fresh farm eggs, they'll make for a stellar dish.

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

Nutrition 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

How to Make It

  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.