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Epicurious

Watercress Salad With Warm Mustard Dressing

By Anna Stockwell

5.0

(2)

Watercress Salad With Warm Mustard Dressing
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi

Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

Recipe information

  • Total Time

    15 minutes

  • Yield

    2 servings

Ingredients

1 large egg
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground coriander
2 teaspoons olive oil, divided
1/2 teaspoon kosher salt, divided
2 tablespoons raw pumpkin seeds (pepitas)
Pinch of smoked paprika
1 bunch watercress, trimmed, washed (about 2 cups)

Preparation

  1. Step 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.

    Step 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.

    Step 3

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

TagsSaladWatercressLeafy GreensVegetablePumpkin SeedSeedSideDinnerDairy FreeGluten FreeVegetarian30 Minutes or LessSteamEpicurious

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