Watercress and Black Sesame Salad

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READY IN: 23mins

Ingredients Nutrition


  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 ½ 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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