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