Best Watercress Sesame Salad Recipes

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 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.

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 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.

SESAME-CRUSTED TUNA WITH WATERCRESS SALAD

Steps:

• 1. Pat the tuna steaks dry with kitchen paper. Pour the soy sauce into a wide, shallow dish. Dip the tuna fillets into the soy sauce and coat thoroughly. Next, using a pastry brush, brush over some wasabi paste so that it covers the fillets. Tip the sesame seeds onto a flat plate with a little salt and pepper. Roll the tuna fillets through the seeds and coat them evenly. Chill until ready to cook. 2. To prepare the salad, wash and pick the watercress and bean sprouts. Peel the mooli and pare into thin ribbons using a vegetable peeler or mandolin. Finely slice the spring onions on the diagonal. Place all the vegetables into a large bowl and toss lightly to mix. Combine all the ingredients for the dressing in a small bowl and use two-thirds to dress the salad. 3. Heat a wide frying pan with a little oil until hot - you should be able to feel the heat rising from the pan. Sear the tuna steaks for approximately 1 minute on each side. Transfer to a warm plate and leave to cool slightly. 4. Thickly slice the steaks into 2-3 generous portions. Divide the salad amongst the plates in four neat piles. Arrange the tuna slices on top and spoon over a little extra dressing. Garnish with a scattering of coriander leaves and sesame seeds. Serve immediately

EGGPLANT AND WATERCRESS SALAD WITH SESAME

Steps:

• Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush eggplant with 2 tablespoons corn oil. Grill until cooked, about 5 minutes per side. Cut into 3/4-inch cubes. Place in large bowl.
• Toast sesame seeds in heavy small skillet over medium-low heat until light brown, about 5 minutes.
• Whisk vinegar, soy sauce, sesame oil, crushed red pepper and 2 tablespoons corn oil in medium bowl. Add watercress to eggplant in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Sprinkle sesame seeds over salad.