Watercress and Black Sesame Salad |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
2 tablespoons black sesame seeds |
1 bunch watercress (8 ounces) |
3/4 teaspoon sea salt |
1/2 teaspoon fresh ground black pepper |
1/4 cup rice vinegar |
2 tablespoons cold pressed mildly flavored oil |
20 slices daikon radishes, in curls or 20 slices fresh hearts of palm, thin |
8 slices carrots, in curls |
Directions:
1. Lightly toast sesame seeds in a dry skillet and set aside.
2. Remove leaves from watercress and reserve in large mixing bowl.
3. Coarsely chop larger stems borrowing smaller stems to measure 1/2 cup stems in saucepan with just enough water to cover.
4. Bring stems to a quick boil, drain and plunge into ice water.
5. Drain stems well, squeezing out all moisture, and place in blender.
6. Add salt, pepper, vinegar and oil; purée.
7. Finely mince remaining stems and mix with dressing.
8. Pour stems and dressing over leaves, adding half the sesame seeds.
9. Garnish with daikon and carrot; sprinkle with remaining sesame seeds and serve.
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