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Watercress Salad with Sesame-Garlic Dressing

  • 35 m
  • 35 m
Grace Young
“Avocados, radishes and scallions top this watercress and radicchio salad recipe with a fish-sauce-spiked dressing to make a vibrant spring salad. Consider shaking up some extra dressing to toss with your salads throughout the week.”


    • 4 large eggs
    • 4 cups trimmed watercress or arugula (about 4 ounces)
    • 2 cups torn radicchio (1-inch pieces)
    • 1 small avocado, cut into bite-size pieces
    • 1 cup sliced radishes
    • ½ cup thinly sliced spring onions or scallions
    • 2 tablespoons fresh lime juice
    • 1 tablespoon fish sauce
    • 1 tablespoon packed brown sugar
    • 2 teaspoons minced fresh jalapeño
    • 2 teaspoons minced garlic
    • 2 teaspoons toasted sesame oil
    • 2 teaspoons toasted sesame seeds (optional)


  • 1 To hard-boil eggs, place in a small saucepan and cover with 1 inch of water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from the heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling. Cut into quarters.
  • 2 Combine watercress (or arugula), radicchio, avocado, radishes and onions (or scallions) in a salad bowl. Add the eggs. Combine lime juice, fish sauce, brown sugar, jalapeno, garlic and oil in a jar; cover and shake to combine. Pour the dressing over the salad and gently toss to combine. Garnish with toasted sesame seeds, if desired.
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