The bitterness of watercress is delicious either fresh and cooked. In this recipe, I used leek as a substitute for Tokyo shallot (thicker than shallot in Australia), and found leek has sweetness and made the dish even delicious. This is a refreshing salad with bright contrast of green and white.
1: 1 Tbsp = 20ml, 1 tsp = 5ml
3: Leek (or shallot)
5: Salad oil … 3 Tbsp
6: Soy sauce … 2 Tbsp
7: Vinegar … 1 Tbsp
8: Sugar … 2 tsp
9: Lemon juice … 1/3 lemon
01Remove hard and thick stems from the watercress.
02Cut leeks in 3cm length, then thinly slice lengthwise. Soak in water and refrigerate. Once it is crisp, remove excess water.
03 Place watercress and leek in a salad bowl. Add the dressing, mix and serve immediately.