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Recipe

Ume-Scallion Dressing

Scott Phillips

Yield: Makes 2 cups

This bright green sauce gets intense flavor from peppery watercress and briny umeboshi vinegar. Try drizzling it on a cold soup, like the Classic Vichyssoise shown here, or toss with cold steamed greens like Napa cabbage, kale, or watercress for a simple, Asian-inspired side.

Ingredients

  • 4 oz. watercress, coarsely chopped (about 7 cups)
  • 2-1/4 oz. scallion whites and greens, coarsely chopped (about 1 cup)
  • 1 cup safflower, canola, or grapeseed oil
  • 1/4 cup umeboshi vinegar
  • Kosher salt

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 60
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 0
      Sodium (mg): 35
      Carbohydrates (g): 0
      Fiber (g): 0
      Sugar (g): 0
      Protein (g): 0

Preparation

  • Purée the watercress, scallions, oil, and vinegar in a blender until fairly smooth. Thin the dressing to your liking with water. Season to taste with salt. Store in the refrigerator for up to 10 days.

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