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| What You Need: |
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2 bunches watercress
1/3 cup sliced scallions, with some tops
2 hard-cooked eggs, shelled and sliced
3 to 4 tablespoons olive oil
1 tablespoon wine vinegar
Salt, pepper to taste
2 medium-sized tomatoes, peeled and cut into wedges
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| How To Cook: |
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1. Wash watercress well; cut leaves from stems, discarding any wilted ones.
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2. Wipe dry and refrigerate or combine with scallions and eggs in a salad bowl.
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3. Add oil, vinegar, salt, and pepper; toss.
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4. Serve at once, garnished with tomatoes.
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