Watercress salad with sesame seeds

4 servings

Ingredients

Quantity Ingredient
2 bunches Fresh watercress
1½ tablespoon Rice vinegar
2 tablespoons Soy sauce
½ teaspoon Sugar
1 tablespoon Roasted sesame seeds (crushed)

Directions

Trim away about 1-½ inches of the coarser watercress stems. Wash watercress.

Bring 4 cups of water to a boil. Add the watercress. Boil on medium heat for about 5 minutes or until watercress is just tender. Drain in a colander and run cold water over the watercress to fix the bright-green color. Drain, squeezing out as much water as possible.

Separate watercress sprigs so they are not in a tight wad and place in a bowl. Mix the vinegar, soy sauce, sugar, and sesame seeds in a small cup. Pour the dressing over the watercress salad and place a mound each in the center of four small Oriental bowls or small plates. Serve cold or at room temperature.

Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typed for you by Karen Mintzias

Submitted By KAREN MINTZIAS On 10-11-94

Related recipes