Spring watercress tossed with spicy togarashi roasted radishes served with a creamy sesame dressing. Fresh with citrus and spice notes a salad that will lift away the winter fog!
- 2 bunches radishes cleaned and halved if large
- 2 teaspoons olive oil
- 1 teaspoon togarashi seasoning
- 1/8 teaspoon kosher salt
- 2 bunches fresh watercress
- 1 tablespoon rice vinegar
- 1 tablespoon mayonnaise
- 2 teaspoons sesame oil
- 1 teaspoon black sesame seeds
- 1/8 teaspoon kosher salt
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Preheat oven to 425 degrees. Place radishes on a large baking sheet. Drizzle with olive oil and season with togarashi seasoning and kosher salt. Stir to combine. Roast in oven for 20 minutes. Remove from oven and allow to cool slightly.
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While radishes are roasting wash and trim watercress. Place washed watercress in large serving bowl and set aside.
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In small bowl add rice vinegar and mayonnaise whisking to combine. Drizzle in sesame oil and continue whisking until all oil is absorbed and mixture is well combined. Stir in sesame seed and kosher salt.
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Add room temperature roasted radishes to watercress in serving bowl. Add desired amount of dressing around the perimeter of the bowl and toss lightly. Serve immediately