Watercress And Black Sesame Salad

• 2 tablespoons black sesame seeds
• 1 bunch watercress, 8 ounces, rinsed
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup rice vinegar
• 2 tablespoons grapeseed oil
• 20 daikon radish curls or thin slices fresh hearts of palm
• 8 carrot curls

1. Lightly toast sesame seeds in a dry skillet until fragrant.
2. Set aside.
3. Remove leaves from watercress and reserve in large mixing bowl.
4. Coarsely chop stems.
5. Place 1/2 cup stems in saucepan of water to cover, bring to a boil, drain and plunge into ice water.
6. Drain well, squeezing out all moisture, and place in blender.
7. Add salt, pepper, vinegar and oil.
8. Puree.
9. Finely mince remaining stems.
10. Mix with dressing.
11. Pour over leaves, add half the sesame seeds and toss.
12. Divide among four salad plates, or arrange on a single large serving dish.
13. Garnish with daikon and carrot.
14. Sprinkle with remaining sesame seeds and serve.

black sesame seeds, salt, freshly ground black pepper, rice vinegar, grapeseed oil, curls, curls

Taken from cooking.nytimes.com/recipes/7507 (may not work)