Watercress Salad With Red Onion And Chopped Egg Vin

Name: Watercress Salad With Red Onion And Chopped Egg Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 2 tablespoons red wine vinegar; 1 tablespoon coarsely chopped capers; 1/2 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 3 dashes fresh ground black pepper (3 grinds); 1/3 cup olive oil; 1/3 cup chopped red onion; 1 large hard-boiled egg, coarsely chopped; Salad; 3 tablespoons olive oil; 1 1/2 cups cubed country bread, from a good loaf of peasant or 1 1/2 cups cubed French bread; 2 bunches watercress, tough stems removed and discarded; fresh ground black pepper

Servings: persons

Vinaigrette
2 tablespoons red wine vinegar
1 tablespoon coarsely chopped capers
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
3 dashes fresh ground black pepper (3 grinds)
1/3 cup olive oil
1/3 cup chopped red onion
1 large hard-boiled egg, coarsely chopped
Salad
3 tablespoons olive oil
1 1/2 cups cubed country bread, from a good loaf of peasant or 1 1/2 cups cubed French bread
2 bunches watercress, tough stems removed and discarded
fresh ground black pepper

1
Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
2
Whisk in the olive oil.
3
Add the chopped onion and chopped egg and stir just to mix.
4
The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
5
Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
6
When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
7
Remove and drain on paper towels.
8
The croutons can be made 2 hours ahead of serving time
9
cover loosely with foil and leave at room temperature.
10
Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
11
Season with salt to taste.
12
Arrange 1/4 of the watercress on each of four salad plates.
13
Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
14
Season each salad with some freshly ground black pepper.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vinaigrette, 2 tablespoons red wine vinegar, 1 tablespoon coarsely chopped capers, 1/2 teaspoon Dijon mustard, and more.

Yes, Watercress Salad With Red Onion And Chopped Egg Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Watercress Salad With Red Onion And Chopped Egg Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions