Well Fed Naima

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

Serves 6

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.