Watercress And Black Sesame Salad Food

WATERCRESS SESAME SALAD

Steps:

• Discard coarse stems from watercress and put watercress in a bowl. Lightly toast sesame seeds. In a small bowl whisk together vinegar, oils, and salt and pepper to taste until dressing is combined well. Drizzle dressing over watercress and toss with 2 teaspoons sesame seeds.
• Serve salad sprinkled with remaining teaspoon sesame seeds.

WATERCRESS AND BLACK SESAME SALAD

Steps:

• Lightly toast sesame seeds in a dry skillet and set aside.
• Remove leaves from watercress and reserve in large mixing bowl.
• Coarsely chop larger stems borrowing smaller stems to measure ½ cup stems in saucepan with just enough water to cover.
• Bring stems to a quick boil, drain and plunge into ice water.
• Drain stems well, squeezing out all moisture, and place in blender.
• Add salt, pepper, vinegar and oil; purée.
• Finely mince remaining stems and mix with dressing.
• Pour stems and dressing over leaves, adding half the sesame seeds.
• Garnish with daikon and carrot; sprinkle with remaining sesame seeds and serve.

WATERCRESS AND BLACK SESAME SALAD

Steps:

• Lightly toast sesame seeds in a dry skillet until fragrant. Set aside.
• 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.
• Finely mince remaining stems. Mix with dressing. Pour over leaves, add half the sesame seeds and toss.
• 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.

ASIAN PEAR AND WATERCRESS SALAD WITH SESAME DRESSING

Steps:

• Make dressing:
• Blend all dressing ingredients in a blender until smooth.
• Prepare salad:
• Peel pear and cut into 1/8- to 1/4-inch-thick julienne, then transfer to a bowl.
• Combine watercress and pear in a bowl, then season with salt and pepper and toss gently. Divide among plates, then drizzle with some dressing and sprinkle with carrot.

WATERCRESS, STRAWBERRY, AND TOASTED-SESAME SALAD

Steps:

• Toast sesame seeds in a small skillet over medium-high heat, shaking frequently, until fragrant and golden brown, 1 to 2 minutes. Transfer to a plate; let cool.
• Meanwhile, whisk together oil and vinegar in a large bowl. Season with salt and pepper. Add watercress, strawberries, almonds, sesame seeds, and feta. Toss gently to combine; season to taste. Serve immediately.

WATERCRESS SALAD WITH SOY-SESAME DRESSING

Steps:

• Trim the stalks from the watercress. Wash and spin dry the leaves. Rinse the endive and slice it lengthwise into thin slivers. Place the endive in a salad bowl with the watercress.
• Remove the pith from the orange segments and cut them into small pieces.
• In a small bowl, combine the garlic with the soy sauce, the vinegar and the sesame and olive oils. Crush the garlic into the dressing with a fork, and then remove it. Season the dressing to taste with salt and pepper.
• Toss the salad in the dressing and serve.

MINALI NAMUL (WATERCRESS & SESAME SALAD)

Steps:

• Wash the watercress and remove any rotted leaves and tough stems. Cut into 1-inch lengths.
• Cook it in 1 1/2 cups boiling water for 3 minutes and drain thoroughly.
• Add the remaining ingredients, mix well, chill for 20-30 minutes, and serve.

WATERCRESS WITH A FRIED EGG AND BLACK SESAME SAUCE

Steps:

• In a medium bowl, mix together the lime juice, a big pinch of salt, and the oil with a fork or a whisk. Add the watercress and toss gently to lightly coat. Divide the dressed watercress among four salad plates and set aside.
• Heat a cast-iron or other heavy skillet that you like to use for eggs over medium-high heat. When it is hot, swirl a small amount of vegetable oil in the pan and crack in the eggs, in batches if necessary. When the edges of the eggs are a bit crispy, the whites are completely set, and the yolks are still runny, transfer an egg to each plate so that it slightly overlaps the watercress. Season the eggs with salt, and drizzle about a tablespoon of the sesame sauce over each portion.
• Toast the sesame seeds in a small sauté pan over medium heat, tossing frequently, until the seeds become fragrant and begin to pop. Transfer them to a plate and let them cool completely. Grind in 10-second increments in a spice mill or clean coffee grinder to a very fine paste, stirring the mixture, then grinding again, and repeating this process until the paste is completely smooth and glistening from the oil that has been released. This will take 3 to 5 minutes. (If the seeds are not ground into a very smooth paste, the sauce will be gray rather than deep black.) Transfer the paste to a small bowl, add the salt, and gradually whisk in the oil, sake, mirin, and dashi until smooth.