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 ½ 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; purée. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
