Watercress Salad with Eggs and Chive-Caper Vinaigrette

1 Review
ADD YOUR REVIEW
Yield
4 servings
By Viana La Place
April 2009
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

mjmmjk's Review

mjmmjk
March 24, 2010
My husband compared it to a caesar salad. It was a perfect side dish for fish and easy to toss together! Think a fried egg on top would be perfect also.