I love the peppery taste of Watercress. Whenever I find fresh watercress in a shop, it’s hard to resist buying a bunch. This salad is not for children. The Watercress is peppery, and Radish and Red Onion are also peppery, and even Wasabi is added to the dressing. Fresh Wasabi is preferable, but it’s impossible to find for me. I used the tube Wasabi Paste.
Watercress 1 bunch *140 to 150g
Radish 1 to 2 *thinly sliced
Red Onion 1/4 *thinly slices
Salmon Sashimi OR Smoked Salmon 80 to 100g
Ponzu 1 tablespoon (*OR Soy Sauce 1/2 tablespoon & Rice Vinegar 1/2 tablespoon)
Olive Oil 1 tablespoon
Wasabi Paste 1 to 2 teaspoons
- Wash Watercress, pick sprigs and cut the stems short. If the stems are very thick, slice in half lengthways.
- Place Watercress, thinly sliced Radish and Red Onion and Salmon pieces in a large bowl, add a pinch of Salt. If Smoked Salmon is used, you don’t need the salt as most Smoked Salmon is quite salty.
- Mix Ponzu (or Soy Sauce and Vinegar) and Wasabi in a small bowl. Taste the dressing, and add extra Wasabi if you like.
- Add the dressing and Olive Oil to the vegetables and salmon, then mix to combine.