Watercress, Beet, and Egg Salad

Name: Watercress, Beet, and Egg Salad
Yield: Serves 8–10
Cuisine: Spain
Ingredients: 1 tablespoon sherry vinegar; 1 tablespoon Dijon mustard; Salt and pepper; 6 medium beets roasted (see Note), peeled, and diced small; 6 Soft-Center Hard-Cooked Eggs; 2 teaspoons grated orange zest; 2 large shallots, finely diced; 2 tablespoons red wine vinegar; 3 bunches watercress; ¾ cup extra virgin olive oil

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

Look for watercress that is dark green, shiny, and utterly alive. If you can’t find good watercress, substitute curly endive or a combination of baby spinach, arugula, upland cress, and Belgian endive.

Ingredients

3 bunches watercress
2 large shallots, finely diced
2 tablespoons

Europe
Spain
Gluten-free
Mediterranean
Winter

Method

Watercress is a little tricky to wash. If the leaves are cut from the stems before washing, they become jumbled and ratty. It is best to leave the bunch of watercress intact, wrapped in its rubber band. Swish the cress vigorously in a basin of cold water, then drain it, still tied, upside down in a colander. Shake the cress over the sink, wrap in a kitchen towel, and refrigerate.

To mak