Watercress Salad With Warm Mustard Dressing

Ingredients for Watercress Salad With Warm Mustard Dressing

• 1 large egg

• 2 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• 1/2 teaspoons sugar

• 1/4 teaspoons freshly ground black pepper

• 1/8 teaspoons ground coriander

• 2 teaspoons olive oil, divided

• 1/2 teaspoons kosher salt, divided

• 2 tablespoons raw pumpkin seeds (pepitas)

• Pinch of smoked paprika

• 1 bunch watercress, trimmed, washed (about 475ml )

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 teaspoons oil, and 1/4 teaspoons salt.

Meanwhile, heat remaining 1/2 teaspoons oil in a small skillet over medium. Add pumpkin seeds, paprika, and remaining 1/4 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.