Watercress Salad with Eggs and Chive-Caper Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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