Watercress and Black Sesame Salad

• Ready In: 23 mins
• Serves: 4

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 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.