Watercress And Black Sesame Salad

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.