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Recipe

Egg and Watercress Salad with Curry Vinaigrette and Spicy Whole-Grain Croutons

Scott Phillips

Servings: 4

With its hit of curry, crunchy croutons, and crisp prosciutto, this salad delights with every bite.

Ingredients

  • 4 Tbs. extra-virgin olive oil
  • 1/4 tsp. cayenne pepper
  • Kosher salt
  • 4 slices whole-grain bread, cut into 3/4-inch cubes
  • 2 slices prosciutto, coarsely chopped
  • 3 Tbs. white balsamic or white wine vinegar
  • 1 tsp. curry powder
  • 1 tsp. pure maple syrup
  • 1/2 tsp. dry mustard
  • 8 oz. watercress, trimmed
  • 4 hard-cooked large eggs, coarsely chopped
  • 1/4 cup finely chopped sweet onion
  • 2 tsp. chopped fresh tarragon

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 190
      Fat (g): 21
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 195
      Sodium (mg): 600
      Carbohydrates (g): 18
      Fiber (g): 3
      Protein (g): 13

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Combine 1 Tbs. of the oil, the cayenne, and 1/4 tsp. salt in a small bowl. Put the bread cubes on a rimmed baking sheet and toss to coat with the cayenne oil. Toast in a single layer until lightly crunchy and golden brown, 6 to 8 minutes. Set aside.
  • Meanwhile, in a dry 8-inch 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, and 3/4 tsp. salt. Slowly whisk in the remaining 3 Tbs. oil. Season to taste with more salt.
  • In a large bowl, toss the croutons with 1/4 cup of the vinaigrette to soften them slightly. Add the watercress and toss again. Divide among four plates. Put the eggs and onion in the bowl, toss with the remaining vinaigrette, and season to taste with salt. Top the salads with the egg mixture. Sprinkle with the prosciutto and tarragon and serve.

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