Watercress salad with warm mustard dressing

Indulge in the vibrant flavors of watercress salad drizzled with a warm and tangy mustard dressing. A delightful mix of crispness and zest!

Ingredients:

• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground coriander
• 2 teaspoons olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 2 tablespoons raw pumpkin seeds (pepitas)
• Pinch of smoked paprika
• 1 bunch watercress, trimmed, washed (about 2 cups)

Instructions:

1. Beat together egg, lemon juice, mustard, and sugar in a heat-resistant medium bowl placed over a pot of water that is gently simmering; cook until the mixture becomes frothy, thick, and warm to the touch, which should take around 6 minutes. Take it off the heat and stir in pepper, coriander, 1 1/2 tsp. oil, and 1/4 tsp. salt.
2. In the meantime, warm the remaining 1/2 tsp. oil in a small skillet over medium heat. Add pumpkin seeds, paprika, and the remaining 1/4 tsp. salt and cook while stirring continuously until the seeds turn golden and swell, approximately 2 minutes. Transfer them to a plate lined with paper towels and allow them to cool down.
3. Mix watercress with the lukewarm sauce in a generous bowl. Sprinkle pumpkin seeds on top before serving.

Summary:

• Calories: 269 kcal
• Fat: 22 g
• Protein: 13 g
• Carbs: 8 g
• Potassium: 477 mg
• Magnesium: 122 mg