Cut cress from the roots. Cover with water and use a slotted spoon to skim off any seeds that rise to the surface. Drain the cress in a fine sieve or colander. Just before serving, place the cress in a salad bowl. Add salt, olive oil, and vinegar, and mix before serving. The salad may be garnished with quartered hard-boiled eggs.
© 1992 All rights reserved. Published by Indiana University Press.