Watercress Salad with Bean Cheese Dressing

This is a Chinese-style salad that showcases fermented bean curd (fu ru) in the dressing, and if you’ve never tried it this way, prepare to be converted. The bean curd cheese creams together with tahini and oil into a smooth, funky, intensely savory dressing that’s like nothing in the Western salad repertoire.

Blanching the watercress is a technique borrowed from Chinese vegetable preparation. A quick pour of boiling water wilts the stems just enough to make them tender, then an immediate plunge into cold water stops the cooking and locks in that vibrant green color. The result is watercress that’s silky rather than tough, but still has a peppery bite.

The dressing balances beautifully: fermented bean curd brings salty, umami depth, tahini adds nutty richness, red pepper flakes contribute slow heat, and lemon juice brightens the whole thing. A pinch of sugar rounds off any sharp edges.

Chef Tips

• Blanch the watercress very briefly. Just pouring boiling water over it in a colander is enough. Actual boiling will cook it to mush.
• Cream the sesame paste and bean curd cheese together first before adding the oil. This prevents the dressing from separating.
• Toss the dressing with the watercress right before serving. The greens will wilt and lose their texture if dressed too early.
• Spinach works as a substitute if watercress isn’t available, but blanch it even more briefly since it wilts faster.

Variations

• Sesame forward: Add an extra tablespoon of tahini and a drizzle of toasted sesame oil for a nuttier dressing.
• Garlic kick: Mince a clove of raw garlic into the dressing for a sharper, more pungent version.
• Mixed greens: Combine blanched watercress with raw baby spinach for a mix of textures.