Greens and Red Onion Salad

• 1 bunch watercress, about 6 ounces
• 2 small heads lettuce, about 1 pound
• 1 head endive, about 1/4 pound
• 1 small red onion, about 1/4 pound
• 1 tablespoon Dijon-style mustard
• 3 tablespoons red-wine vinegar
• 1/2 cup olive oil
• Salt to taste if desired
• Freshly ground pepper to taste

1. Pull off and discard any tough stems of the watercress.
2. Rinse the watercress and pat dry, then put it in a mixing bowl or salad bowl.
3. Cut away and discard the core from the lettuces and trim off and discard any tough outer leaves.
4. Break or cut the lettuces into bite-size pieces.Rinse and pat dry.
5. There should be about 6 cups.
6. Add this to the bowl.
7. Trim off and discard the end of the endive.
8. Cut the endive into bite-size pieces.
9. There should be about 1 cup.
10. Add this to the bowl.
11. Cut the onion into 1/4-inch cubes.
12. There should be about 1 cup.
13. Add this to the bowl.
14. Put the mustard in a small mixing bowl and add the vinegar.
15. Start beating while adding the oil.
16. Add salt and pepper.
17. Pour the vinaigrette over the greens and toss to blend.

heads lettuce, endive, red onion, mustard, redwine vinegar, olive oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11131 (may not work)