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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.


  • 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


  • 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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