Japanese Watercress Salad

Step 1

Bring a medium size pot of water (about 6 cups), salted with 1 tablespoon kosher salt, to boil.

Step 2

Put the peanut butter, honey, rice vinegar, soy sauce, and mirin in a medium bowl. Whisk until smooth and set aside.

Step 3

Rinse the watercress, drain and separate the leaves from the stems.

Step 4

Roughly chop the stems and add to the boiling water along with the leaves. Cook until the stems are tender but yielding a soft crunch (about 2-3 minutes).

Step 5

Drain, rinse under cold water and softly squeeze out excess water. Gently pat the watercress dry with a paper towel and add to a mixing bowl. Pour the dressing over the watercress and toss until the watercress is evenly coated.

Step 6

Serve.