Salads
Watercress and Egg Salad
The Quirky Foodster Team
Ingredients
- 200 g (7 oz) Watercress, trimmed
- 4 Eggs
- 3 tbsp Olive oil
- 1 tbsp White wine vinegar
- 1/2 tsp English mustard
- to taste Salt and pepper
- 6 Radishes, thinly sliced
Method
- Boil the eggs for 8 minutes, then cool in cold water, peel and quarter them.
- In a small bowl, whisk together the olive oil, vinegar and mustard to make a simple dressing; season with salt and pepper.
- Arrange the watercress on a serving platter.
- Scatter the sliced radishes over the watercress.
- Arrange the quartered eggs on top.
- Drizzle the dressing over the salad just before serving.
Introduction: Watercress, cultivated in England’s chalk streams since the early 19th century, particularly around Hampshire and Kent, gives this simple peppery salad its distinctive character; paired with egg, it has long featured on English tea tables and light lunch menus.
Cultural Background: Watercress, cultivated in England’s chalk streams since the early 19th century, particularly around Hampshire and Kent, gives this simple peppery salad its distinctive character; paired with egg, it has long featured on English tea tables and light lunch menus.
Storage: Store the components separately, undressed, in the refrigerator for up to 2 days; dress just before serving.
Reheating: This is a cold salad and is not reheated.
Tips: Dress the salad only just before serving, as watercress wilts quickly once dressed. Cool the boiled eggs fully in cold water before peeling, for the cleanest, neatest quarters.
Variations: A few crumbled crispy bacon pieces can be added for a heartier version. A little grated hard cheese, such as a mature cheddar, can be scattered over the top. A vegan version omits the egg and adds sliced avocado instead. For a vegan version, omit the egg and add sliced avocado in its place, using the same watercress base and mustard vinaigrette.
Nutrition: Calories: 160 kcal | Protein: 8 g | Carbs: 4 g | Fat: 13 g
FAQs:
Q: Why does watercress have a peppery taste?
A: Watercress naturally contains mustard oil compounds that give it a distinctive sharp, peppery bite, which is part of why it pairs so well with a mild mustard dressing.
Q: Can this salad be served as a light main course?
A: Yes, adding extra egg or a portion of cooked ham or smoked fish easily turns it into a more substantial light lunch.
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