Serves 4 / Watercress is packed with antioxidants and flavor, making a healthful as well as beautiful emerald-green dressing. Combined with spinach and eggs, this is such a simple, light salad, yet it’s spectacularly delicious. Prep tips: The fragile dressing should be made just before serving. The watercress can be prepared and stored in an airtight bag in the fridge until then, but the rest should be done à la minute.
Recipe Ingredient Details:
4 ounces watercress
2 tablespoons extra-virgin olive oil
2 tablespoons flaxseed oil
1 tablespoon fresh lemon juice
1/2 tablespoon white balsamic vinegar
1/2 teaspoon fresh tarragon leaves
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 ounces baby spinach
1 small bunch scallions, , thinly sliced on a diagonal, divided ((or 4 green onions))
4 hard-boiled eggs, peeled and quartered lengthwise
1/4 cup coarsely chopped walnuts
3/4 cup halved grape tomatoes
Select only leaves and tender upper stems of watercress; wash and dry. Measure 3/4 cup packed watercress and place in blender. Add oils, lemon juice, vinegar, tarragon, salt, and pepper. Blend until smooth.
Place spinach, remaining watercress, half the sliced scallions, and tomatoes in a large bowl. Add three-fourths of the dressing and toss thoroughly; taste and add more dressing, if desired. Mound on four plates. Season quartered eggs with salt and pepper and place on salads. Sprinkle with walnuts and garnish with remaining scallions. Serve at once.
Recipe Additional Notes:
PER SERVING: 356 cal, 84% fat cal, 34g fat, 5g sat fat, 212mg chol, 9g protein, 6g carb, 2g fiber, 202mg sodium
Wed, 2012-08-01 17:56