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Home > watercresssaladwitheggsandchivecapervinaigrette

Watercress salad with eggs and chive-caper vinaigrette

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 0 Minutes
Total Time 10 Minutes
Difficulty Easy
Main Ingredient Eggs; Watercress
Category Eggs; Vegetables
Meal Brunch; Lunch; Dinner
Type Main Dish; Side Dish
Subtype Salad
Cuisine American
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.


Nutrition (per serving)

  • Calories: 124 cal

  • Total fat: 10g

  • Saturated fat: 2g

  • Monounsaturated fat: 6g

  • Polyunsaturated fat: 1g

  • Cholesterol: 212mg

  • Sodium: 309mg

  • Carbohydrate: 1g

  • Fiber: <1g

  • Protein: 8g

  • Calcium: 90mg

  • Iron: 1mg