I foraged for watercress on Martha’s Vineyard and made this delicious salad with radishes and kohlrabi from the West Tisbury farmers market.
Kohlrabi and Watercress Salad with Ground Sesame Dressing
1 pound of kohlrabi and radishes, thinly sliced or julienne
1 bunch of watercress, stems trimmed
¼ cup white sesame seeds
1 tablespoon soy sauce
3 tablespoons water
1 tablespoon rice wine
Toss the kohlrabi, radish, and watercress together in a large salad bowl and set aside.
Heat a small dry pan, add the sesame seeds, and toast over a medium heat for about a minute, shaking the pan, just until the seeds start to turn golden brown.
Immediately transfer to a mortar and pestle and pound until the seeds turn into a flaky paste. Add the remaining ingredients and grind until almost smooth.
Pour the dressing over the vegetables and toss to coat.
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