|Preparation Time||10 Minutes|
|Cook Time||0 Minutes|
|Total Time||10 Minutes|
|Main Ingredient||Eggs; Watercress|
|Meal||Brunch; Lunch; Dinner|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Low Carb; Heart Healthy; Gluten Free; Vegetarian|
1 tablespoon fresh chives, finely chopped
1 tablespoon capers, chopped
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon champagne vinegar or white wine vinegar
6 cups watercress, trimmed
4 hard-cooked large eggs, quartered
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
In a small bowl, combine the first 5 ingredients, whisking together until well combined.
Add the watercress to a large bowl, and top with half of the vinaigrette. Toss gently to coat evenly.
Place equal portions of the watercress mixture onto four salad plates. Top each serving with an egg that has been quartered. Drizzle the remaining vinaigrette over the salads. Sprinkle with salt and pepper, and serve immediately.
Calories: 124 cal
Total fat: 10g
Saturated fat: 2g
Monounsaturated fat: 6g
Polyunsaturated fat: 1g