Watercress, Broccoli And Orange Salad

• 2 bunches watercress
• 1 bunch broccoli
• 1 orange, peeled, pith pared, flesh cut into 1/2-inch pieces
• 1 clove garlic, crushed
• 1 teaspoon soy sauce
• 1 to 2 tablespoons balsamic vinegar
• 1/4 cup fresh orange juice
• 1/4 to 13 cup sesame oil
• 2 tablespoons toasted sesame seeds
• Coarse salt and freshly ground peppr to taste

1. Trim the stalks from the watercress.
2. Wash and dry the leaves.
3. Strip the stalks from the broccoli and divide the florets into tiny pieces the size of a thumbnail.
4. Place the broccoli and watercress in a salad bowl along with the pieces of orange.
5. Combine the remaining ingredients.
6. Mix well, remove the garlic clove and pour the dressing over the watercress.

bunches, broccoli, orange, clove garlic, soy sauce, balsamic vinegar, orange juice, sesame oil, sesame seeds, salt

Taken from cooking.nytimes.com/recipes/9253 (may not work)