Can you imagine a salad could be comfort food?
Top it with some magnificent smoked salmon and a perfect 6 minute egg and I will take this over macaroni and cheese any day! The watercress is tossed with a lovely light lemon Dijon vinaigrette. There is something about eating this salad that makes me feel special.
Here are the stars of this salad. Be sure you are using quality ingredients. I just love Scottish smoked salmon. And here I’ve used St. James Scotch Reserve.
The addition of dill, chopped sweet onions and capers really gave these greens a tangy bite. Serve it with some great Russian rye bread and you really have a special meal.
I couldn’t resist topping my mustard schmeered rye bread with my salad.
Maybe it’s those slightly runny eggs, but this is a great brunch salad. Though I’d enjoy it any time of day (or night) and I hope you will as well.
Choose to be optimistic. It feels better.
- 4 large eggs at room temperature
- 1 teaspoon of Dijon mustard
- 1 Tablespoon of fresh lemon juice
- 3 Tablespoons of extra virgin olive oil
- 3 Tablespoons of chopped fresh dill
- 8 ounces of watercress
- 6 ounces of smoked salmon torn into pieces
- ½ small, sweet onion, chopped
- 2 Tablespoons of capers, drained
- Bring 1 quart of water to a boil. Use a slotted spoon to gently lower the eggs into the water. (If your eggs were not at room temperature, place them in a bowl of hot water while you prep. If you place cold eggs into the boiling water your shells will likely crack!)
- Reduce the heat to medium low, cover and cook for 6 minutes. Remove the eggs to a bowl of ice water.
- Whisk the Dijon and lemon juice together. Slowly add the olive oil while you continue to whisk. Whisk in the dill.
- In a large bowl, mix the watercress, torn pieces of salmon and chopped onion. Toss with the vinaigrette and divide it among your plates.
- Peel and halve the eggs. Arrange them on top of the salads. Sprinkle with sea salt and serve.
- NOTE: If you plan on having this as your main meal, I would say it serves 2.