Equipment
Ingredients
Salad Base
- 225 g watercress, rinsed
- 20 daikon radish curls, thinly sliced or curled
- 8 carrot, curled
Dressing and Garnish
- 30 g black sesame seeds
- 4 g salt
- 1 g black pepper, freshly ground
- 60 ml rice vinegar
- 30 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 126 kcal
- Protein
- 3 g
- Carbohydrates
- 6 g
- Fat
- 11 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 432 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 303 mg
- Calcium
- 150 mg
- Iron
- 1.3 mg
- Magnesium
- 42 mg
- Phosphorus
- 89 mg
- Zinc
- 0.7 mg
- Vitamin A
- 174 mcg
- Vitamin C
- 28 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 143 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.6 mg
- Folate
- 19 mcg
- Water
- 82 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Toast the black sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Transfer to a bowl to cool.
Separate the watercress leaves from the stems. Set the leaves aside and coarsely chop the stems.
Bring a saucepan of water to a boil (100°C/212°F). Cook half of the chopped stems for 1 minute.
Move the blanched stems into an ice bath immediately. Drain well and squeeze out all excess moisture using a kitchen towel.
Combine the blanched stems, salt, pepper, rice vinegar, and vegetable oil in a blender. Purée until the mixture is completely smooth.
Finely mince the remaining half of the raw watercress stems.
Stir the minced raw stems into the puréed dressing in a mixing bowl.
Add the watercress leaves and half of the toasted sesame seeds to the bowl. Toss gently to coat the leaves with the dressing.
Distribute the salad onto plates. Garnish with daikon curls, carrot curls, and the remaining sesame seeds. Serve immediately.
Chef's Notes
- For the smoothest vinaigrette, ensure the blanched watercress stems are thoroughly drained and squeezed dry before blending. Any excess water will dilute the dressing's flavor and texture.
- Toast the black sesame seeds just before using them for maximum aroma and flavor. Be careful not to burn them, as this will impart a bitter taste.
- The ice bath step is crucial for preserving the vibrant green color of the blanched watercress stems. This visual appeal is important for the final presentation.
- Adjust the amount of salt and pepper in the dressing to your preference. Remember that watercress has a natural peppery bite, so taste as you go.
- For an extra layer of flavor and texture, consider adding a pinch of sugar to the dressing to balance the acidity of the rice vinegar.
Storage
Refrigerator: 4 hours — Best served immediately; watercress wilts quickly once dressed.
Troubleshooting
The dressing is thin and watery
Cause: The blanched watercress stems retained too much water after the ice bath
Fix: Add an extra teaspoon of oil and blend again to improve the emulsion
Prevention: Squeeze the blanched stems firmly in a clean kitchen towel or cheesecloth before blending
Cultural Context
While watercress salads are enjoyed globally, this specific preparation with black sesame and a puréed stem-based vinaigrette hints at Japanese culinary influences. The emphasis on utilizing the entire ingredient (stems for dressing) and the use of toasted sesame seeds are common in Japanese cooking, often seen in goma-ae (sesame dressing) dishes.
