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Ingredients
2 bunches firm, unblemished watercress
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons vegetable or corn oil
1 hard cooked egg, peeled and chopped
2 tablespoons chopped onion
Nutritional analysis per serving (4 servings)
2 grams carbs; 37 milligrams cholesterol; 150 calories; 4 grams monosaturated fat; 8 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 1 gram fiber; 210 milligrams sodium; 3 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the tough ends of the watercress and discard. Rinse the leaves and tender stems. Drain well.
- Step 2
Put mustard, vinegar, salt and pepper in a salad bowl. Blend with a wire whisk. Add oil, beating with whisk. Add watercress, chopped egg and onion, toss and serve.
Private Notes
Comments
I ask myself, why did Pierre Franey think 'peeled and' was needed in the instructions about the hard boiled egg?
easy and good. The egg added a lot. Don't omit it.
Easy and delicious. Will definitely add this to my salad-making repertoire!