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)']
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.
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