Active Time

　　15 minutes

　　Total Time

　　15 minutes

　　Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

　　

Ingredients

2 servings

　　1 large egg

　　2 tablespoons fresh lemon juice

　　1 teaspoon Dijon mustard

　　1/2 teaspoon sugar

　　1/4 teaspoon freshly ground black pepper

　　1/8 teaspoon ground coriander

　　2 teaspoons olive oil, divided

　　1/2 teaspoon kosher salt, divided

　　2 tablespoons raw pumpkin seeds (pepitas)

　　Pinch of smoked paprika

　　1 bunch watercress, trimmed, washed (about 2 cups)

　　

Step 1

Whisk egg, lemon juice, mustard, and sugar in a medium heatproof bowl set over a pot of barely simmering water; cook until mixture is foamy, thickened, and hot to the touch, about 6 minutes. Remove from heat and whisk in pepper, coriander, 1 1/2 tsp. oil, and 1/4 tsp. salt.

　　

Step 2

Meanwhile, heat remaining 1/2 tsp. oil in a small skillet over medium. Add pumpkin seeds, paprika, and remaining 1/4 tsp. salt and cook, stirring constantly, until seeds are golden and puffed, about 2 minutes. Transfer to a paper towel-lined plate and let cool.

　　

Step 3

Toss watercress with warm dressing in a large bowl. Top with pumpkin seeds before serving.