Salade Panachee (Mixed green salad)

• 1 head Boston lettuce
• 1 bunch watercress
• 1 red, ripe tomato, cored and cut in eighths
• 6 radishes, trimmed and thinly sliced
• 2 tablespoons tarragon vinegar
• 1 clove garlic, finely minced
• 1 tablespoon imported mustard such as Dijon or Dusseldorf
• 6 tablespoons olive oil
• Salt to taste if desired
• Freshly ground pepper to taste

1. Core Boston lettuce and separate leaves.
2. Trim off tough stems of watercress.
3. Rinse greens and shake off excess moisture.
4. Put greens in salad bowl and add tomato and radishes.
5. Blend vinegar, minced garlic and mustard in mixing bowl.
6. Stir with whisk, gradually adding oil.
7. Add salt and pepper to taste.
8. Pour dressing over the greens and toss.

boston lettuce, watercress, red, radishes, tarragon vinegar, clove garlic, imported mustard, olive oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1437 (may not work)