Watercress with Spicy Chile and Sesame Vinaigrette

byLaurie Woolever| PUBLISHED Dec 21, 2015 7:00 PM
Watercress with Spicy Chile and Sesame Vinaigrette
Photography by Justin Walker
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Peppery watercress, nutty sesame seeds, and earthy Korean chile flakes are brought together by an easy lemon vinaigrette in this simple cold-weather salad.

Yield: serves 2

Time: 5 minutes

Ingredients

  • <sup>1</sup>⁄<sub>4</sub> cup fresh lemon juice
  • 2 tbsp. plus 1 tsp. toasted sesame oil
  • 1 tbsp. soy sauce
  • 1 tbsp. toasted sesame seeds
  • 1 tsp. <a href="https://www.spicejungle.com/korean-chili-flakes-gochugaru">gochugaru</a> (Korean red pepper flakes
  • 1 tsp. packed dark brown sugar, <a href="http://chefshop.com/Okinawa-Kokuto-Brown-Sugar-P8198.aspx">preferably from Okinawa</a>
  • 1 clove garlic, minced
  • 8 oz. watercress

Instructions

  • 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.