Plant Oriented Cooking

RECIPE: Watercress with Spicy Chile and Sesame Vinaigrette

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  • 8 oz. watercress
  • 1⁄4 cup fresh lemon juice
  • 2 tbsp. plus 1 tsp. toasted sesame oil
  • 1 tbsp. soy sauce
  • 1 tbsp. toasted sesame seeds
  • 1 tsp. gochugaru (Korean red pepper flakes
  • 1 tsp. packed dark brown sugar, preferably from Okinawa
  • 1 clove garlic, minced


  1. Whisk a vinaigrette with lemon juice, sesame oil, soy sauce, sesame seeds, gochugaru, sugar, and garlic.
  2. Add watercress and toss until evenly coated.




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