Victoria's Kitchen

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. 

Egg & Watercress Salad with Curry Vinaigrette
Serves 2
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. Extra Virgin Olive Oil
  2. Pinch of cayenne pepper
  3. Salt & pepper
  4. 4 slices bread, cut into small cubes
  5. 2 slices prosciutto, coarsely chopped
  6. 3 large spoonfuls of white wine vinegar or white balsamic vinegar
  7. 1 tsp curry powder
  8. 1 tsp dry mustard
  9. 8oz watercress, trimmed
  10. 4 hard-boiled eggs, coarsely chopped
  11. 1/4 cup finely chopped sweet onion
  12. 2 spoonfuls chopped fresh tarragon
Instructions
  1. Heat the oven to 450f/225c, and put a small pot of water on to boil.
  2. 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).
  3. When the water is boiling, hard boil the eggs.
  4. Separately, in a dry skillet over medium heat, cook the prosciutto, stirring occasionally, until crisp (about 4 minutes). Set aside.
  5. In a small bowl, whisk the vinegar, curry powder, syrup, mustard, 3/4 tsp salt. Slowly whisk in 3 spoonfuls of olive oil.
  6. 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).
  7. YUM!
Victoria's Kitchen http://kitchenbyvictoria.com/

2 Comments

  1. Susan

    September 19, 2016 at 4:59 am

    Very pretty to look at.

    Reply
    • Victoria Breck

      December 29, 2016 at 3:28 am

      thank you!!

      Reply

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