Watercress and Hard-Cooked Egg Salad

• 2 bunches firm watercress
• 1 tablespoon Dijon-style mustard
• 2 tablespoons red-wine vinegar
• Salt to taste if desired
• Freshly ground pepper to taste
• 6 tablespoons corn, peanut or vegetable oil
• 2 hard-cooked eggs, peeled and chopped
• 2 tablespoons coarsely chopped red onion
• 1 tablespoon finely chopped parsley

1. Trim off and discard tough ends of watercress.
2. Rinse leaves and tender stems.
3. Drain well and pat dry.
4. Put mustard, vinegar, salt and pepper in salad bowl.
5. Blend with wire whisk.
6. Add oil, beating with whisk.
7. Add watercress, eggs and onion.
8. Sprinkle with parsley and toss.

bunches firm, mustard, redwine vinegar, salt, freshly ground pepper, corn, eggs, red onion, parsley

Taken from cooking.nytimes.com/recipes/11800 (may not work)