2 c. firmly packed watercress, thick stems removed
2 tbsp. roughly chopped fresh corlander (cilantro)
1/2 tsp. finely chopped fresh ginger root
3 sm. scallions, trimmed and finely chopped, with the green leaves
1 1/2 tbsp. Chinese sesame oil
3 tbsp. rice vinegar, preferably Japanese
3 tsp. soy sauce
1 1/2 tbsp. sesame seeds, lightly toasted

Wash the watercress well and spin dry. Put in a bowl with the chopped coriander. Set aside. Beat together the ginger root, scallions, oil, vinegar, and soy sauce until well amalgamated, and toss the salad with this dressing and the toasted sesame seeds. Serve at room temperature.