Salade de Cresson (Watercress salad)

• 2 bunches watercress
• 2 tablespoons tarragon vinegar
• 1 teaspoon finely minced garlic
• 1 tablespoon imported mustard such as Dijon or Dusseldorf
• 6 tablespoons olive oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon finely chopped parsley

1. Trim any tough stems from watercress.
2. Rinse in cold water and drain or spin dry.
3. Put in salad bowl.
4. In another small bowl combine vinegar, garlic and mustard.
5. Using wire whisk, beat in oil.
6. Add salt, pepper and parsley.
7. Pour dressing onto salad and toss.

bunches, tarragon vinegar, garlic, imported mustard, olive oil, salt, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/6340 (may not work)