WATERCRESS AND ONION SALAD

Watercress and Onion Salad image

Provided by Pierre Franey

Time 10m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

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.
Cut endive lengthwise into thin strips and add to watercress. Add onion and chopped egg.
Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 1 gram