Watercress And Hearts Of Palm Salad With Tahini Dressing

Watercress And Hearts Of Palm Salad With Tahini Dressing
4.5 from 2 ratings
Watercress is part of the cabbage family, and is a very delicate green. For a light salad before a big meal, this is an ideal option. This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune
Prep Time
Cook Time
Total time: 15 minutes
  • 1/4 cup sesame tahini paste
  • 1/4 cup safflower oil
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 1 bag (4 ounces) small watercress leaves
  • 1/4 red bell pepper, very finely sliced
  • 1/2 cup pomegranate seeds, optional
  • 1 can (14 ounces) whole hearts of palm, drained
  • freshly cracked black pepper
  1. Put tahini paste, oil, vinegar, salt and 1/4 cup water into a blender.
  2. Process until smooth.
  3. Add another tablespoon or two water if needed to make a thick, but pourable, dressing.
  4. Taste and adjust salt as desired.
  5. You’ll have about 1 cup. Dressing will keep refrigerated for several days.
  6. Pile watercress in the center of a serving platter.
  7. Scatter red pepper pieces and optional pomegranate seeds among the leaves.
  8. Slice a couple of the hearts of palm lengthwise in half and place on platter.
  9. Slice remaining hearts of palm into ¼-inch thick rounds and scatter over the watercress.
  10. Sprinkle everything with black pepper.
  11. Dollop with some of the dressing and serve right away.