Monday, February 9, 2009

Watercress and Sesame Salad, HTCE p. 99

Monique invited us for dinner on Sunday, so I told her I would bring something to share. (Dinner at Mo's is always fun because of the wonderful food and company.)
I decided to make Bittman's Watercress and Sesame salad since it looked delicious and I had all of the ingredients on hand. I prepped everything at my place (washed and trimmed the greens, toasted the sesame seeds, and made the dressing) and had intended to put the dish together at her place. But when I arrived, I realized that there already was a salad on the table, but no cooked greens, so I modified the recipe.
Instead of dressing the watercress raw for a salad, I sauteed them with some chopped garlic and olive oil and then added the soy/rice wine vinegar/sesame oil dressing and tossed them with the sesame seeds. The recipe calls for cayenne pepper, but if you don't like it spicy, you can omit it.


  1. ymmmmmmm, I love cooked watercress and this is really yummy. The dressing is asian-inspired, and the little zing from the cayenne is perfect.

  2. I love your last minute improv on this - maybe one day I'll have that kind of intuition. The finished dish almost looks like seaweed salad!

  3. This was amazingly delicious!!!!