Egg & Watercress Salad with Curry Vinaigrette
Found this recipe in an airport magazine. The airport: JFK, the magazine: Cook Fresh.
It is truly delicious. But, I’m not going to lie… it’s also labour intensive. It’s not difficult, it just takes time.
It was a little reminder for me that eggs really can be the crown jewel of a salad, and homemade croutons are worth every extra second spent.
- Extra Virgin Olive Oil
- Pinch of cayenne pepper
- Salt & pepper
- 4 slices bread, cut into small cubes
- 2 slices prosciutto, coarsely chopped
- 3 large spoonfuls of white wine vinegar or white balsamic vinegar
- 1 tsp curry powder
- 1 tsp dry mustard
- 8oz watercress, trimmed
- 4 hard-boiled eggs, coarsely chopped
- 1/4 cup finely chopped sweet onion
- 2 spoonfuls chopped fresh tarragon
- Heat the oven to 450f/225c, and put a small pot of water on to boil.
- Combine the bread cubes with a splash of olive oil & the pinch of cayenne, and lay out on an aluminum foil covered baking sheet. Pop into the oven until golden brown (5-8 minutes).
- When the water is boiling, hard boil the eggs.
- Separately, in a dry skillet over medium heat, cook the prosciutto, stirring occasionally, until crisp (about 4 minutes). Set aside.
- In a small bowl, whisk the vinegar, curry powder, syrup, mustard, 3/4 tsp salt. Slowly whisk in 3 spoonfuls of olive oil.
- In a large bowl, toss the croutons with 1/4 cup of the vinaigrette to soften them slightly. Add the watercress and toss again, add the egg, prosciutto and tarragon, and the rest of the vinaigrette (to taste).