Watercress Salad with Sesame-Garlic Dressing
To hard-boil eggs, place in a small saucepan and cover with 1 inch of water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from the heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling. Cut into quarters.Advertisement
Combine watercress (or arugula), radicchio, avocado, radishes and onions (or scallions) in a salad bowl. Add the eggs. Combine lime juice, fish sauce, brown sugar, jalapeno, garlic and oil in a jar; cover and shake to combine. Pour the dressing over the salad and gently toss to combine. Garnish with toasted sesame seeds, if desired.
1/2 vegetable, 1 medium-fat meat, 1 1/2 fat