Watercress and herb salad with gingery asian dressing

 
           Watercress And Herb Salad With Gingery Asian Dressing
 
 Recipe By     : John Willoughby and Chris Schlesinger
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ginger                           Watercress
                 Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      teaspoons     minced fresh ginger
    2      tablespoons   sesame oil
    2      tablespoons   fresh lemon juice
    2      tablespoons   white vinegar
    1      tablespoon    fish sauce -- optional
    2      dashes        tabasco sauce -- up to 3
    1      tablespoon    minced lemon grass -- from
                         the bottom third of the inner stalk
    1 1/2  teaspoons     sugar
                         salt
                         freshly cracked white pepper; or black
    2      bunches       watercress -- trimmed
                         washed and dried
      1/2  cup           loosely packed whole cilantro leaves
      1/4  cup           loosely packed whole mint leaves
    2      medium        tomatoes -- cored and quartered
 
 In a medium bowl, combine ginger, sesame oil, lemon juice, inegar, fish
 sauce, Tabasco, lemon grass, sugar, salt and white pepper, and whisk until
 well blended.
 
 In a large bowl, combine watercress, cilantro, mint and tomato quarters.
 Stir the dressing well, add just enough to moisten the salad ingredients,
 toss to coat, and serve.
 
 SERVES 4 to 6. [per sixth: 75 calories, 6 grams fat, 0 milligrams
 cholesterol, 25 milligrams sodium.]
 
 --Released by New York Times News Service, reprinted in Riverside
 Press-Enterprise, Aug 30, 1998 (Sun) MasterCook from kitpath@earthlink.net
 
 
 
 
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