Watercress and Red Onion Salad

• 2 bunches watercress
• 2 tablespoons red-wine vinegar
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil
• 1/2 cup sliced red onion rings
• 1/4 cup finely chopped parsley

1. Cut off and discard the tough stems of the watercress.
2. Rinse and spin dry.
3. Place the vinegar in a salad bowl and add salt and pepper.
4. Beat with a wire whisk while adding the oil.
5. Add the watercress, onion rings and parsley and toss well to blend.
6. Serve.

bunches, redwine vinegar, salt, olive oil, red onion, parsley

Taken from cooking.nytimes.com/recipes/3471 (may not work)