Watercress and Black Sesame Salad

• 2 tablespoons black sesame seeds
• 1 bunch watercress (8 ounces)
• 34 teaspoon sea salt
• 12 teaspoon fresh ground black pepper
• 14 cup rice vinegar
• 2 tablespoons cold pressed mildly flavored oil
• 20 slices daikon radishes, in curls or 20 slices fresh hearts of palm, thin
• 8 slices carrots, in curls

1. Lightly toast sesame seeds in a dry skillet and set aside.
2. Remove leaves from watercress and reserve in large mixing bowl.
3. Coarsely chop larger stems borrowing smaller stems to measure 1/2 cup stems in saucepan with just enough water to cover.
4. Bring stems to a quick boil, drain and plunge into ice water.
5. Drain stems well, squeezing out all moisture, and place in blender.
6. Add salt, pepper, vinegar and oil; puree.
7. Finely mince remaining stems and mix with dressing.
8. Pour stems and dressing over leaves, adding half the sesame seeds.
9. Garnish with daikon and carrot; sprinkle with remaining sesame seeds and serve.

black sesame seeds, salt, ground black pepper, rice vinegar, cold pressed, daikon radishes, carrots

Taken from www.food.com/recipe/watercress-and-black-sesame-salad-58714 (may not work)