Boston Lettuce and Watercress Salad

• 1 head Boston lettuce
• 1 bunch watercress
• 2 tablespoons red-wine vinegar
• 1 teaspoon finely chopped garlic
• 1/4 cup finely chopped red onions
• 1 tablespoon Dijon-style mustard
• 4 tablespoons olive or vegetable oil
• Salt and freshly ground pepper to taste

1. Core the lettuce and separate the leaves.
2. Trim off tough stems of watercress.
3. Rinse the greens and shake off excess moisture.
4. Combine vinegar, garlic, onions and mustard in a serving bowl, blending with a wire whisk.
5. Add the oil gradually, and season with salt and pepper.
6. Add the greens and toss well with the dressing.

boston lettuce, watercress, redwine vinegar, garlic, red onions, mustard, olive, salt

Taken from cooking.nytimes.com/recipes/7321 (may not work)