Serves 4
Ingredients
Wasabi Dressing
0.5 cucumber, grated
1g sea salt
150g mayonnaise
90g wasabi
60ml pickled ginger juice
25ml rice vinegar
Watercress salad
500g watercress, washed and picked
1 cucumber, sliced into 3 inch ribbons
1 baby courgette, sliced into ribbons
Edamame beans, blanched
1 ripe avocado
Tenkasu tempura crunch or fried panko
Method
Wasabi Dressing
Pass the grated cucumber though a fine sieve to separate the juice from the pulp. Refrigerate the juice until required. Add the cucumber pulp to the mayonnaise and mix with a spatula. Add the rest of the ingredients except the juice and mix well. Use the juice to adjust the consistency to a light but creamy texture.
Watercress salad
Mix all of the ingredients for the watercress salad in a bowl.
To serve
Finish with the wasabi dressing.