Watercress and Onion Salad

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

Instructions

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