Watercress Salad With Warm Mustard Dressing

• 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)

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

egg, lemon juice, mustard, sugar, freshly ground black pepper, ground coriander, olive oil, kosher salt, pumpkin seeds, paprika

Taken from www.epicurious.com/recipes/food/views/watercress-salad-with-warm-mustard-dressing (may not work)