Main Courses,Salads

Watercress salad with sesame tofu, ginger chicken, and mystery dressing by Anjuli

Posted on 02-27-09 · Tags: , , , , , , ,

Watercress salad with sesame tofu and ginger chicken in a spicy Asian vinaigrette

I can’t share this whole recipe with you. It’s not a secret. It’s just that I was in a mood when I started it, and ended up opening my cabinets and dumping everything into a bowl in instinctual proportion but without paying attention. So to repeat, you may need to release some creative tension into the salad dressing, abandoning any care for convention, and relish this spicy concoction. Somewhere in the line of: 2 minced shallots, 2 minced cloves of garlic, 3 tablespoons olive oil, 1 teaspoon lemon juice, 1 tablespoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon cashew butter, crushed red pepper flakes, a little coconut milk, 1 teaspoon chipotle salsa, 2 teaspoons balsamic vinegar, 1 teaspoon whole grain English mustard, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and some pepper. Whisk. Taste. Wow.

Brush half on the chicken, which is already washed, dried, salted, peppered, and diced.

Wash a head of watercress (and remove woody ends); wash two scallions, remove dark green tips and chop; slice 1/2 small red onion thinly, and then wash a handful of mint leaves and rip ‘em apart. Assemble in a bowl and refrigerate.

Watercress salad with sesame tofu and ginger chicken in a spicy Asian vinaigrette

Roll tofu in blond sesame seeds and sauteed it in olive oil on medium high (3 minutes per side); remove and drain.

Watercress salad with sesame tofu and ginger chicken in a spicy Asian vinaigrette

Saute the chicken with some grated ginger on medium (3 minutes both sides). Set aside.

Watercress salad with sesame tofu and ginger chicken in a spicy Asian vinaigrette

Toss half the remaining salad dressing with the watercress, then add the tofu and toss with remaining dressing. Plate and top the chicken. Eat with chopsticks. Smile. Live in yummy salad heaven while watching slugs mate on Planet Earth with David Attenborough. Ok, you can pick your own accompanying visuals.

Watercress salad with sesame tofu and ginger chicken in a spicy Asian vinaigrette

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  1. anna wrote:

    That tofu looks great – nice and crunchy on the outside! I’ll have to try rolling it in sesame like that next time I make it.

    February 28th, 2009 at 12:43 am
  2. Lori wrote:

    I like your ideas for the sauce. I will try to put some creative juice into that one! I also like the sesame tofu idea. Nicely done

    February 28th, 2009 at 10:15 am
  3. maggie (p&c) wrote:

    This looks so tasty!

    March 10th, 2009 at 3:10 pm
  4. Beverly wrote:

    This recipe looks great. I’d love to try it, but there were way too many ingredients for the salad dressing plus certain things I just don’t keep on hand. Plus the fact that the creator wasn’t exactly sure what else went into the recipe. I think I’ll just buy a bottled asian dressing and see how it comes out, unless someone out there has an easier, more accurate recipe. Thanks.

    June 13th, 2010 at 9:37 am
  5. Marbella wrote:

    Beverly, if you get the gist of the dressing you can see that it basically is a sweet and sour base. You can make up your own or delete a few ingredients, such as the coconut and salsa and replacing cashew with peanut butter and eliminating the balsamic for a bit more of the rice wine vinegar. The balance you should have in your pantry as anyone who cooks should have. Bottled dressing? No, when it really is so easy to make your own and apply it to this marvelous dish.

    July 6th, 2010 at 6:16 pm
  6. Auntie Lulu wrote:

    1/2 cup olive oil
    2 T sesame oil
    2 T brown sugar
    1-2 teaspoon of chili-garlic sauce
    1/4 C soy sauce

    So simple y ono!

    August 19th, 2011 at 8:31 pm
  7. Auntie Lulu wrote:

    Oops! revised and added vinegar!

    1/2 cup olive oil
    1/4 C Japanese rice vinegar
    2 T sesame oil
    2 T brown sugar
    1-2 teaspoon of chili-garlic sauce
    1/8 C soy sauce
    So simple y ono!

    August 19th, 2011 at 8:44 pm

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