Description
This easy and fresh watercress salad is packed with peppery watercress, crunchy radishes, and savory hard-boiled eggs and tossed in a simple homemade garlicky dressing for one delicious side or light entrée salad.
Ingredients
Scale
- 8 cups watercress, cleaned and broken into bite-size sprigs (about 2 large bunches)
- 1/2 cup sliced radishes
- 1 clove garlic, finely minced
- 1 tablespoon plus 1 teaspoon white wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1/3 cup extra virgin olive oil
- Optional 2 hard-boiled eggs, peeled and chopped
Instructions
- Combine watercress and radishes in a large salad bowl.
- Whisk garlic, vinegar, Dijon, salt, and pepper in a medium bowl. Gradually whisk in olive oil.
- Drizzle dressing over the salad, to taste, and toss to coat. Taste and add more dressing if desired. Divide among 4 plates. Top with egg if using. Serve immediately.
Notes
Ingredient Note: Hydroponic watercress and uplands cress are more tender than mature watercress and sold in bunches so it wilts more readily. These more tender cress varieties need less dressing, so we suggest dressing the salad a little at a time. Taste as you go.
Make Ahead: The dressing can be made, the eggs boiled, radishes chopped, and greens washed and chopped up to 1 day ahead. Dress and toss just before serving.
To Hard-Boil Eggs:
- Place eggs in the bottom of a large saucepan. Cover generously with tap water.
- Place over high heat and bring to a boil. Boil for 1 minute.
- Cover and remove the pan from the heat. Let the eggs sit in boiling hot water for 10 minutes.
- Meanwhile, set up a bowl of ice water.
- Drain the eggs and transfer the eggs to the ice water. Let cool for one to two minutes.
- Then crack and peel under running tap water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 215
- Sugar: 1 g
- Fat: 21 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 5 g