Watercress and Water Chestnut Salad
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INGREDIENTS 2 bunches watercress
8 peeled fresh water chestnuts or drained, canned water chestnuts
1 teaspoon soy sauce
2 teaspoons sesame-seed oil
½ teaspoon salt
1 teaspoon sugarPREPARE AHEAD
With a small knife, trim and discard the tough ends of the watercress stems. Wash the watercress under cold running water, drop it into a pot of boiling water, then drain and pat the leaves dry with paper towels. With a cleaver or large knife, chop the watercress fine.
Wash the water chestnuts, drain and cut them into 1/8-inch slices. Then chop them fine.
TO ASSEMBLE
Combine in a large bowl the soy sauce, sesame-seed oil, salt and sugar, and mix thoroughly. Add the watercress and water chestnuts, and toss them well with a large spoon so that they are well coated with the mixture. Chill and serve.
Serves 4