Watercress and Onion Salad

Name: Watercress and Onion Salad
Total time: 10 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 bunch watercress; 2 bunches endive, about 6 ounces, well trimmed; 1/2 cup coarsely chopped red onion; 1 hard-cooked egg, coarsely chopped; 2 tablespoons red-wine vinegar; 1/4 cup olive oil; Salt to taste if desired; Freshly ground pepper to taste

By Pierre Franey

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

1bunch watercress
2bunches endive, about 6 ounces, well trimmed
½cup coarsely chopped red onion
1hard-cooked egg, coarsely chopped
2tablespoons red-wine vinegar
¼cup olive oil
Salt to taste if desired
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Remove and discard any tough stems from watercress. Rinse and pat or spin dry. There should be about 4 cups of leaves. Put leaves in a bowl.
Step 2
Cut endive lengthwise into thin strips and add to watercress. Add onion and chopped egg.
Step 3
Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.