Watercress And Black Sesame Salad

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 Information

  • Nutritional analysis per serving (4 servings)

    147 calories; 9 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 548 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Lightly toast sesame seeds in a dry skillet until fragrant. Set aside.
2. Remove leaves from watercress and reserve in large mixing bowl. Coarsely chop stems. Place 1/2 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.
3. Finely mince remaining stems. Mix with dressing. Pour over leaves, add half the sesame seeds and toss.
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.