Watercress Salad

• 2 bunches firm, unblemished watercress
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• Salt and freshly ground pepper to taste
• 4 tablespoons vegetable or corn oil
• 1 hard cooked egg, peeled and chopped
• 2 tablespoons chopped onion

1. Trim off the tough ends of the watercress and discard.
2. Rinse the leaves and tender stems.
3. Drain well.
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, chopped egg and onion, toss and serve.

bunches firm, mustard, red wine vinegar, salt, vegetable, egg, onion

Taken from cooking.nytimes.com/recipes/4734 (may not work)