Recipe : Watercress, Endive and Egg Salad

Ingredients

• 3/4 teaspoon lemon zest
• 2 tablespoon lemon, juice, fresh
• 1 tablespoon oil, olive, extra virgin
• 1/4 teaspoon salt
• 4 cup(s) watercress, tough stems removed
• 2 large egg(s), hard boiled, grated through the large holes of a box grater
• 1/2 cup(s) corn, whole kernel
• 2 head(s) endive, Belgian, trimmed and leaves separated
• pepper, black ground, to taste

Directions

1. Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine.

2. To serve, arrange about 6 endive leaves on each salad plate in the shape of a star and top with about 1 cup of the salad. Season with pepper.

more egg recipes

Recipe: Watercress-Horseradish Deviled Eggs

Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.

Ingredients

• 8 large eggs
• 1/3 cup mayonnaise 
• 1 tablespoon Dijon mustard
• 1 teaspoon white-wine vinegar
• 3/4 cup finely chopped watercress, plus leaves for garnish
• 2 teaspoons drained prepared horseradish

Directions
1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress and horseradish into yolk mixture.
3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with watercress leaves. Serve immediately, or chill up to 2 hours.

COOK'S NOTES
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.

more egg recipes

Recipe : Watercress with Egg, Goat Cheese & Seeds

TOTAL TIME: 25 minutes
SERVES: 2 as a main or 4 as a starter

Ingredients

• 1½ tablespoons raw almonds, chopped medium-fine
• ½ tablespoon coriander seed
• 1½ tablespoons pumpkin seeds
• 2 teaspoons sesame seeds
• Pinch red pepper flakes (optional)
• 2 or 4 large eggs (1 per serving)
• ½ small clove garlic, grated fine
• 1 tablespoon lemon juice, plus extra to taste
• 3½ tablespoons olive oil
• Salt and pepper, to taste
• 3 cups watercress
• 1 cup dill, roughly chopped
• 1 cup basil leaves, roughly chopped
• 1 cup coriander leaves, tightly packed
• 1¾ ounces fresh, mild goat cheese (about 3 tablespoons)

Directions

1. Put almonds, coriander seeds, pumpkin seeds, sesame seeds and red pepper flakes (if using) in medium sauté pan. Set over medium heat. Toast about 3 minutes, shaking often, or until sesame seeds begin to color. Remove from heat.

2. Fill a medium pot with water and bring to a boil. Add eggs and boil 7 minutes. Meanwhile, set a bowl filled with ice water nearby. Transfer eggs to ice bath. Once slightly cool, peel eggs and set aside.

3. In a small bowl, whisk together garlic, lemon juice and olive oil. Season with salt, pepper and extra lemon juice, if needed, to taste.

4. Gently toss watercress and herbs together in a bowl. Place half the greens on serving platter, scatter dollops of cheese over top. Drizzle half the dressing and sprinkle half the seeds over top.

5. Pile on remaining greens. Halve the eggs and place them over and around the greens. Dot with remaining cheese, drizzle with remaining dressing and top with remaining seeds.

more egg recipes

Recipe : Poached Egg Sandwiches With Watercress & Shallot

Ingredients

• Eggs - use one per slice of bread (try to buy free range, organic eggs - they taste better and are better for you and the environment and they come from happier, healthier animals)
• Bread - I used rye but an english muffin or some other bread would do nicely
• Watercress, washed and dried
• Shallot, thinly sliced
• Vinaigrette
• Cheese - I used cheddar but think that many other cheeses would work well - anything on the soft and creamy or hard and melty side would be good

Directions

1. Poach the eggs to desired hardness - I like the yolk to be a little soft

2. Slice the bread and cover the slices with cheese and broil until bubbling (depending on your broiler, anywhere from 30-60 seconds)

3. Toss the watercress with the shallot and dressing

4. Top the cheese toasts with the eggs and watercress salad

Recipe: Steak with Tangy Sauce and Watercress Salad

4 SERVINGS

Ingredients

• 2 teaspoons Chinese hot mustard powder or English mustard powder (such as Colman’s)
• 2 teaspoons fish sauce
• 1 teaspoon demerara or light brown sugar, divided
• Kosher salt, freshly ground pepper
• 1–1½ pounds boneless rib eye
• 1 red Thai chile, very thinly sliced
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil, plus more for drizzling
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1 bunch watercress, tough stems trimmed (about 6 cups)
• 2 Persian cucumbers, thinly sliced
• ¼ cup mint leaves
• ¼ cup salted, dry-roasted peanuts, lightly crushed

Directions

1. Whisk mustard powder, fish sauce, ½ tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.
2. Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining ½ tsp. demerara sugar in a large bowl; set vinaigrette aside.
3. Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7–10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.
4. Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.
5. Slice steak and serve with salad.