1 lb. green beans, cooked
1 tbsp. white wine vinegar
1 bunch of watercress
Salt and pepper
2 tomatoes
3 tbsp. oil
1 egg, hard-cooked yolk

Break or cut beans into short lengths and put into salad bowl. Season, add oil and vinegar; mix well. Chill for 15 minutes. Cut tomatoes into quarters and arrange around the edge of bowl with the watercress. Just before serving, garnish with shredded egg yolk. Toss salad before serving. Serves 4.