Watercress and Black Sesame Salad

1. 1

   Lightly toast sesame seeds in a dry skillet and set aside.

2. 2

   Remove leaves from watercress and reserve in large mixing bowl.

3. 3

   Coarsely chop larger stems borrowing smaller stems to measure 1/2 cup stems in saucepan with just enough water to cover.

4. 4

   Bring stems to a quick boil, drain and plunge into ice water.

5. 5

   Drain stems well, squeezing out all moisture, and place in blender.

6. 6

   Add salt, pepper, vinegar and oil; puree.

7. 7

   Finely mince remaining stems and mix with dressing.

8. 8

   Pour stems and dressing over leaves, adding half the sesame seeds.

9. 9

   Garnish with daikon and carrot; sprinkle with remaining sesame seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.