Watercress Salad

• 2 bunches unblemished 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 tablespoons coarsely chopped red onion
• 1 tablespoon finely chopped parsley

1. Trim off and discard tough ends of watercress.
2. Rinse watercress and drain well.
3. Pat or spin dry.
4. Put mustard, vinegar, salt and pepper in a salad bowl.
5. Blend with a wire whisk.
6. Add oil, beating with whisk.
7. Add watercress and chopped onion.
8. Sprinkle with parsley, toss and serve

watercress, mustard, redwine vinegar, salt, freshly ground pepper, corn, red onion, parsley

Taken from cooking.nytimes.com/recipes/2774 (may not work)