Watercress and Onion Salad

• 1 bunch watercress
• 2 bunches endive, about 6 ounces, well trimmed
• 1/2 cup coarsely chopped red onion
• 1 hard-cooked egg, coarsely chopped
• 2 tablespoons red-wine vinegar
• 1/4 cup olive oil
• Salt to taste if desired
• Freshly ground pepper to taste

1. Remove and discard any tough stems from watercress.
2. Rinse and pat or spin dry.
3. There should be about 4 cups of leaves.
4. Put leaves in a bowl.
5. Cut endive lengthwise into thin strips and add to watercress.
6. Add onion and chopped egg.
7. Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.

watercress, bunches endive, red onion, egg, redwine vinegar, olive oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2753 (may not work)