Watercress and Hard-Cooked Egg Salad

Name: Watercress and Hard-Cooked Egg Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 2 bunches firm watercress; 1 tablespoon Dijon-style mustard; 2 tablespoons red-wine vinegar; Salt to taste if desired; Freshly ground pepper to taste; 6 tablespoons corn, peanut or vegetable oil; 2 hard-cooked eggs, peeled and chopped; 2 tablespoons coarsely chopped red onion; 1 tablespoon finely chopped parsley

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

2bunches firm watercress
1tablespoon Dijon-style mustard
2tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
6tablespoons corn, peanut or vegetable oil
2hard-cooked eggs, peeled and chopped
2tablespoons coarsely chopped red onion
1tablespoon finely chopped parsley

Ingredient Substitution Guide

Preparation

Step 1
Trim off and discard tough ends of watercress. Rinse leaves and tender stems. Drain well and pat dry.
Step 2
Put mustard, vinegar, salt and pepper in salad bowl. Blend with wire whisk. Add oil, beating with whisk.
Step 3
Add watercress, eggs and onion. Sprinkle with parsley and toss.