Hiziki Salad Over Watercress, With Sweet Sesame Vinaigrette

• 1/2 C cup hiziki
• 4 C warm water
• 1 T olive oil, plus additional for drizzling
• 1 scallion, trimmed, white and pale green parts separated and thinly sliced
• 2 T maple syrup
• 2 T rice vinegar
• 1 T soy sauce
• 1/2 t toasted sesame oil
• 1 t finely grated, peeled fresh ginger
• 1 star anise (optional)
• 1/8 t cayenne pepper (optional)
• 2 T sesame seeds, lightly toasted
• 1 bunch watercress, tough stems discarded
• juice of 1/2 lemon

1. 1. Soak hiziki in 3 C of the water until plumped, about 30-60 minuets.
2. 2. Drain, rinse well and allow to drain well.
3. 3. Over medium heat, warm oil in a skillet. add hiziki and scallion whites. Stir occasionally until the hiziki smells nutty and toasted (about 5 minutes).
4. 4. Add maple syrup, vinegar, soy sauce, sesame oil, ginger and remaining 1 C water (plus star anise and cayenne if desired) and bring to a boil.
5. 5. Reduce heat and simmer to evaporate most of the liquid and soften the hiziki, about 20 minutes.
6. 6. Transfer the salad to a bowl and chill (at least 30 minutes).
7. 7. Just before serving, toss the salad with sesame seeds, and scallion greens.
8. 8. In a separate bowl, toss watercress with lemon juice and a drizzle of olive oil.
9. 9. Plate by mounding hiziki salad over a nest of the watercress. Sprinkle extra sesame seeds on top.

hiziki, water, olive oil, scallion, t, t rice vinegar, t, sesame oil, ginger, anise, cayenne pepper, sesame seeds, lemon

Taken from www.epicurious.com/recipes/member/views/hiziki-salad-over-watercress-with-sweet-sesame-vinaigrette-51949191 (may not work)