Active time: 20 min Start to finish: 20 min
Cooks' note:
ā¢ Dressing keeps, covered tightly and chilled, 1 week.
Recipe information
Yield
Makes 4 servings
Ingredients
For dressing
1 (1/2-inch-thick) slice peeled fresh ginger
1/4 cup Asian sesame paste* or smooth peanut butter
3 tablespoons Asian sesame oil*
1/4 cup rice vinegar (not seasoned)
1 1/2 tablespoons sugar
2 tablespoons water
1 teaspoon Asian chile paste with garlic*
1/2 teaspoon salt
For salad
1 1/2 lb Asian pear (1 large or 2 medium)
4 cups trimmed watercress sprigs (from 2 bunches; 10 oz)
1 carrot, finely shredded
*Available at some Asian markets and by mail order from Ethnic Grocer (800-523-1961).
Preparation
Make dressing:
Step 1
Blend all dressing ingredients in a blender until smooth.
Prepare salad:
Step 2
Peel pear and cut into 1/8- to 1/4-inch-thick julienne, then transfer to a bowl.
Step 3
Combine watercress and pear in a bowl, then season with salt and pepper and toss gently. Divide among plates, then drizzle with some dressing and sprinkle with carrot.
