Best Eggplant And Watercress Salad With Sesame Recipes

WATERCRESS, STRAWBERRY, AND TOASTED-SESAME SALAD

Watercress, Strawberry, and Toasted-Sesame Salad image

Opposite flavors attract in this composition of peppery watercress and honeyed strawberries, and the result is a unanimous hit. It takes just a few minutes to assemble the opus of bright colors and flavors that include feta, toasted sesame seeds, and roasted tamari almonds.

Provided by Lauryn Tyrell

Time 15m

Number Of Ingredients 8

Ingredients

2 tablespoons sesame seeds
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
Kosher salt and freshly ground pepper
4 cups lightly packed watercress, tough stems removed
2 cups sliced strawberries (8 ounces)
1/4 cup roasted tamari or salted almonds, coarsely chopped
3 ounces feta, crumbled (3/4 cup)

Steps:

Toast sesame seeds in a small skillet over medium-high heat, shaking frequently, until fragrant and golden brown, 1 to 2 minutes. Transfer to a plate; let cool.
Meanwhile, whisk together oil and vinegar in a large bowl. Season with salt and pepper. Add watercress, strawberries, almonds, sesame seeds, and feta. Toss gently to combine; season to taste. Serve immediately.

WATERCRESS SESAME SALAD

Watercress Sesame Salad image

This recipe can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 5

Ingredients

1 bunch watercress
1 tablespoon sesame seeds
1 1/2 teaspoons white-wine vinegar
1 1/2 tablespoons vegetable oil
1/4 teaspoon Asian sesame oil

Steps:

Discard coarse stems from watercress and put watercress in a bowl. Lightly toast sesame seeds. In a small bowl whisk together vinegar, oils, and salt and pepper to taste until dressing is combined well. Drizzle dressing over watercress and toss with 2 teaspoons sesame seeds.
Serve salad sprinkled with remaining teaspoon sesame seeds.

WATERCRESS SALAD WITH SOY-SESAME DRESSING

Watercress Salad With Soy-Sesame Dressing image

Provided by Moira Hodgson

Categories easy, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 bunch watercress
1 head endive
1/2 of an orange, peeled
1 clove garlic, crushed
1 teaspoon dark soy sauce
1 tablespoon red wine vinegar (or more to taste)
1 tablespoon dark sesame oil
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste

Steps:

Trim the stalks from the watercress. Wash and spin dry the leaves. Rinse the endive and slice it lengthwise into thin slivers. Place the endive in a salad bowl with the watercress.
Remove the pith from the orange segments and cut them into small pieces.
In a small bowl, combine the garlic with the soy sauce, the vinegar and the sesame and olive oils. Crush the garlic into the dressing with a fork, and then remove it. Season the dressing to taste with salt and pepper.
Toss the salad in the dressing and serve.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 17 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 180 milligrams, Sugar 2 grams

WARM EGGPLANT SALAD WITH SESAME AND SHALLOTS

Warm Eggplant Salad With Sesame and Shallots image

This looked interesting, and I am posting here for safekeeping. Will update description when I try it. Good thing about it is that it offers substitutes for hard-to-find Asian ingredients. A recipe by Haryumi Kurihara, the "empress of Japanese domesticity" based on an article I cut out of the NY Times.

Provided by Kumquat the Cats fr

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb eggplant
2 1/2 tablespoons sugar, superfine (castor)
1 tablespoon soy sauce
1 tablespoon sake or 1 tablespoon very dry sherry
1 tablespoon rice vinegar
2 tablespoons sesame seeds, coarsely ground
2 tablespoons sesame paste or 2 tablespoons no-sugar-added peanut butter
1/4 cup shallot (thinly sliced)
5 fresh mint leaves or 5 basil leaves, cut into strips

Steps:

Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
For Vegan if using Sake make sure the Sake is Vegan friendly.

Nutrition Facts : Calories 98.3, Fat 2.5, SaturatedFat 0.3, Sodium 255.5, Carbohydrate 17.5, Fiber 4.4, Sugar 10.6, Protein 2.7

SIMPLE WATERCRESS SALAD

Simple Watercress Salad image

White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 5

Ingredients

2 tablespoons white-wine vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 bunches watercress, tough stems trimmed, coarsely chopped (8 cups)