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