1 egg
2 tbsp. sugar
1 tbsp. mustard
1/2 sm. onion
2/3 c. cider vinegar
Salt and pepper to taste
2 c. vegetable oil
2 to 4 tbsp. poppy seeds
1 head leaf lettuce
3 bunches watercress
1 lb. fresh mushrooms
2 pts. cherry tomatoes
1 can (16 oz.) artichoke hearts
1 can (8 oz.) pitted black olives

Make dressing: Put egg, sugar, mustard, onion, vinegar, salt and pepper in food processor fitted with metal blade (or do in 2 batches in blender); process 1 minute. With motor going, pour in the oil in a thin stream. Turn off machine. Add poppy seeds process 1 second. Transfer to a jar and refrigerate. Dressing can be made up to a week in advance.

Wash lettuce and tear into bite size pieces. Layer lettuce with white paper towels in a plastic bag or bags. Rinse watercress, remove stems and put watercress in plastic bags as with lettuce. Wipe off mushrooms with a damp paper towel; put mushrooms in a plastic bag. Wash and dry tomatoes and bag them. Put all vegetables in the refrigerator. (Vegetables can be washed and refrigerated a day ahead.)

To serve: Slice mushrooms. Toss watercress with lettuce, artichoke hearts (drained and cut in half), olives (drained) and mushrooms in a large serving bowl. Pour on dressing and toss again. Garnish with tomatoes. Serves 12 to 15.