Watercress Salad With Red Onion And Chopped Egg Vinaigrette

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.