Equipment
Ingredients
Salad Base
- 200 g watercress, washed, thick stems removed
- 4 large eggs, cold
Dijon Vinaigrette
- 45 ml extra virgin olive oil, room temperature
- 15 ml white wine vinegar, room temperature
- 10 g dijon mustard, smooth
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Bring a medium pot of water to a rolling boil at 100C/212F. Gently lower the cold eggs into the water using a spoon and boil for exactly 10 minutes for firm but creamy yolks.
Transfer the eggs immediately to a bowl of ice water and let them cool for 5 minutes. Gently tap the shells to crack them all over, peel under cold running water, and cut into quarters.
In a large mixing bowl, whisk together the white wine vinegar, Dijon mustard, kosher salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified dressing.
Ensure the watercress is thoroughly dried using a salad spinner or gently patted with paper towels. Any residual water will dilute the vinaigrette and cause it to slide off the leaves.
Add the dried watercress to the mixing bowl containing the vinaigrette. Toss gently with clean hands or tongs to coat the leaves evenly without bruising them.
Transfer the dressed watercress to a serving platter or individual plates. Arrange the quartered eggs on top of the greens and serve immediately.
Chef's Notes
- Properly drying the watercress is paramount; water is the enemy of vinaigrette and will prevent the oil from clinging to the greens.
- For slightly jammy, translucent egg yolks, reduce the boiling time to exactly 7 and a half minutes.
- If your watercress has very thick, fibrous stems, trim them back generously. The tender top leaves and thin stems hold the best texture.
- Mustard acts as a natural emulsifier in the vinaigrette, stabilizing the oil and vinegar so they do not separate.
Storage
Refrigerator: 1 day — Store undressed watercress and boiled eggs separately. Dressed salad will wilt quickly.
