Watercress Salad With Soy-Sesame Dressing

By Moira Hodgson

Published March 11, 1995

Total Time
20 minutes
Rating
5(16)
Comments
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Featured in: FOOD; Versatile Watercress Works Year Round

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Ingredients

Yield:4 servings

  • 1 bunch watercress

  • 1 head endive

  • ½ of an orange, peeled

FOR THE DRESSING

  • 1 clove garlic, crushed

  • 1 teaspoon dark soy sauce

  • 1 tablespoon red wine vinegar (or more to taste)

  • 1 tablespoon dark sesame oil

  • ¼ cup extra-virgin olive oil

  • Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 165 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 1 gram fiber; 180 milligrams sodium; 1 gram protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim the stalks from the watercress. Wash and spin dry the leaves. Rinse the endive and slice it lengthwise into thin slivers. Place the endive in a salad bowl with the watercress.

  2. Step 2

    Remove the pith from the orange segments and cut them into small pieces.

  3. Step 3

    In a small bowl, combine the garlic with the soy sauce, the vinegar and the sesame and olive oils. Crush the garlic into the dressing with a fork, and then remove it. Season the dressing to taste with salt and pepper.

  4. Step 4

    Toss the salad in the dressing and serve.

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Ratings

5 out of 5
16 user ratings
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Comments

Catalina

Better with rice vinegar instead of red wine vinegar.

Steve Schaak

Is the half orange for piece of mind, or should it be added at some point?

Steve Schaak

Is the half orange for piece of mind, or should it be added at some point?

Catalina

Better with rice vinegar instead of red wine vinegar.

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