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UMBC Eats Community Cookbook Recipe of the Week

July 7, 2020 9:45 AM
Jill's Improvised Pan-Asian Salad

1 pomegranate
2 large bunches of watercress
1 large, firm daikon radish
2 tbsp. sesame seeds

1 part Marukan Rice Vinegar
3 parts Kadoya Sesame oil

Toast the sesame seeds in a nonstick skillet over low heat until their aroma is released. Meanwhile, wash the watercress and dry thoroughly - leave the stems intact as they are nutrient dense. 
Place the pomegranate in the sink and cut it in half (make sure to wear a smock to keep your clothes safe from the juice that spatters upwards!) With your hands, break open each half and remove the firm berries (discard any dark, mushy ones) and conserve them in a bowl. Peel the daikon radish, slice in ½ inch rounds and then quarter. Add the watercress to a salad bowl and top with pomegranate seeds, daikon radish, and toasted sesame seeds. For the dressing, experiment with the ratio of oil to vinegar to taste.

Visit our UMBC Eats website to download your copy of the cookbook. 
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