Watercress Salad With Warm Mustard Dressing
A refreshing watercress salad topped with toasted pumpkin seeds and dressed with a warm, creamy mustard dressing made from scratch. The combination of peppery watercress and tangy mustard dressing creates a sophisticated side dish.
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.
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.
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.
Toss watercress with warm dressing in a large bowl. Top with pumpkin seeds before serving.
1 min
