Watercress, Beet and Egg Salad

Eat your (winter) veggies this January!

Look for watercress that is dark green, shiny and alive. If you can’t find good watercress, substitute another winter green like curly endive, baby spinach, arugula or Belgian endive.

  • 3 bunches watercress
  • 2 large scallions
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sherry vinegar
  • Salt and Pepper
  • 1 tablespoon Dijon mustard
  • ¾ cup extra virgin olive oil
  • 2 teaspoons grated orange zest
  • 6 medium roasted beets (see note*), peeled and diced small
  • 6 hard-boiled eggs
  1. Make vinaigrette: macerate diced shallots in a bowl with the vinegars and a good pinch of salt for 10 minutes. Stir in the mustard until dissolved. Whisk in olive oil, add the orange zest, and grind in some pepper to taste. The dressing should be somewhat tart so add more red wine vinegar if necessary.
  2. Put the diced beets in a bowl and season them with salt and pepper. Whisk the vinaigrette and pour over the beets. Toss the beets in the dressing and leave at room temperature. 
  3. Assemble the salad: trim short watercress springs from the bunch and make a fluffy pile on a large platter. Scatter beets over the watercress leaves, distributing vinaigrette here and there. Carefully cut the eggs into quarters and garnish the salad with them.
  4. Just before serving, sprinkle eggs with salt and pepper.
*Note: How To Roast Beets
Wash beets, then put them, unpeeled, in a roasting pan with about an inch of water. Bake, uncovered, at 350 degrees for about an hour, or until they are easily pierced with a fork. Slip off the skins while the beets are still warm. Roasted beets will keep for 2 or 3 days in the refrigerator.
Adapted from "A Platter of Figs" by Chef David Tanis
Photo courtesy of Flickr User wintersoul1.