Watercress And Black Sesame Salad
Published October 2, 2001
- Total Time
- 30 minutes
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Ingredients
2 tablespoons black sesame seeds
1 bunch watercress, 8 ounces, rinsed
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup rice vinegar
2 tablespoons grapeseed oil
20 daikon radish curls or thin slices fresh hearts of palm
8 carrot curls
Nutritional analysis per serving (4 servings)
21 grams carbs; 188 calories; 2 grams monosaturated fat; 6 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 8 grams fiber; 798 milligrams sodium; 7 grams protein; 6 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
- Step 1
Lightly toast sesame seeds in a dry skillet until fragrant. Set aside.
- Step 2
Remove leaves from watercress and reserve in large mixing bowl. Coarsely chop stems. Place ½ cup stems in saucepan of water to cover, bring to a boil, drain and plunge into ice water. Drain well, squeezing out all moisture, and place in blender. Add salt, pepper, vinegar and oil. Purée.
- Step 3
Finely mince remaining stems. Mix with dressing. Pour over leaves, add half the sesame seeds and toss.
- Step 4
Divide among four salad plates, or arrange on a single large serving dish. Garnish with daikon and carrot. Sprinkle with remaining sesame seeds and serve.
Private Notes