Watercress Salad With Warm Mustard Dressing

Ingredients

• •1 large large egg
• •2 tablespoons fresh lemon juice
• •1 teaspoon Dijon mustard
• •½ teaspoon sugar
• •¼ teaspoon freshly ground black pepper
• •⅛ teaspoon ground coriander
• •2 teaspoons olive oil
• •½ teaspoon kosher salt
• •2 tablespoons raw pumpkin seeds
• •1 pinch smoked paprika
• •1 bunch watercress
• •1 bunch watercress trimmed
• •2 cups watercress washed

Cooking Instructions

1. 1.

   Whisk egg, lemon juice, mustard, and sugar in a medium heatproof bowl set over a pot of barely simmering water; cook until mixture is foamy, thickened, and hot to the touch, about 6 minutes. Remove from heat and whisk in pepper, coriander, 1 1/2 tsp. oil, and 1/4 tsp. salt.

   6 min

2. 2.

   Meanwhile, heat remaining 1/2 tsp. oil in a small skillet over medium. Add pumpkin seeds, paprika, and remaining 1/4 tsp. salt and cook, stirring constantly, until seeds are golden and puffed, about 2 minutes. Transfer to a paper towel-lined plate and let cool.

   2 min

3. 3.

   Toss watercress with warm dressing in a large bowl. Top with pumpkin seeds before serving.

   1 min