Watercress Salad with Eggs and Chive-Caper Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 124
  • Fat: 10.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 7.6g
  • Carbohydrate: 1.4g
  • Fiber: 0.4g
  • Cholesterol: 212mg
  • Iron: 1.1mg
  • Sodium: 309mg
  • Calcium: 90mg


  • 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


  1. 1. Combine first 5 ingredients in a small bowl, stirring with a whisk.
  2. 2. Place watercress in a large bowl. Drizzle half of vinaigrette over watercress; toss gently to coat.
  3. 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.
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