ENSALADA MURCIANA

1/2 head escarole lettuce
Salt
1/2 lb sliced tomatoes
6 tb olive oil
3 tb Aceto Balsamico (vinegar)
ground pepper
pinch of Paprika
dash of sugar
1/2 bunch watercress, leaves only

Wash and dry the Escarole, tear into pieces and place in salad bowl. Sprinkle with salt. Arrange tomato slices on top of lettuce and sprinkle with more salt. Mix the oil, vinegar, salt. Pepper, paprika and sugar. Pour the dressing slowly over the tomato and lettuce, distributing evenly. Cover with watercress leaves and serve. Do not mix, try to keep layers intact.