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

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


  • <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


  • 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.