Watercress Salad With Warm Mustard Dressing

Name: Watercress Salad With Warm Mustard Dressing
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)

Anna Stockwell2 servingsSource

salad watercress pumpkin seed side dinner dairy free gluten free vegetarian 30 minutes or less steam epicurious

Watercress Salad With Warm Mustard Dressing

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)

Method

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.

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.

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