Watercress with Spicy Chile and Sesame Vinaigrette

  • Serves

    serves 2

  • Cook

    5 minutes


By Laurie Woolever

Published on December 21, 2015

Peppery watercress, nutty sesame seeds, and earthy Korean chile flakes are brought together by an easy lemon vinaigrette in this simple cold-weather salad.


  • 14 cup fresh lemon juice
  • 2 tbsp. plus 1 tsp. toasted sesame oil
  • 1 tbsp. soy sauce
  • 1 tbsp. toasted sesame seeds
  • 1 tsp. gochugaru (Korean red pepper flakes
  • 1 tsp. packed dark brown sugar, preferably from Okinawa
  • 1 clove garlic, minced
  • 8 oz. watercress


Step 1

In a large bowl, whisk lemon juice with sesame oil, soy sauce, sesame seeds, gochugaru, sugar, and garlic. Add watercress and toss until evenly coated. Transfer to a bowl and serve immediately.

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