Serves 2

For extra flavor, add a few Spicy Roasted Peanuts (page 274) to the dressing before processing. The dressing yields ⅓ cup.

¼ cup rice vinegar

½ teaspoon lemon juice

¼ teaspoon chili sauce

¼ teaspoon sesame oil

1 tablespoon sesame paste or peanut butter

2 tablespoons water

2 cups watercress

1 small tomato

1 leaf Romaine lettuce, shredded

10 1-inch cubes of watermelon, green peel and seeds removed

• For the dressing, place the rice vinegar, lemon juice, chili sauce, sesame oil, sesame paste, and water in a blender and process until smooth. Place in a bowl and set aside.

• Wash the watercress. Drain thoroughly, and remove the stems. Cut the tomato into thin slices.

• Toss the watercress with the Romaine lettuce and tomato. Place in a serving bowl and add the watermelon cubes. Drizzle the dressing over. Refrigerate leftover dressing in a sealed jar. It will keep for 3–4 days.

Peanut Butter Is a Substitute

The more authentic version of this dish uses sesame paste. Made from toasted sesame seeds, sesame paste has a sweet flavor similar to peanut butter, which makes a convenient substitute. Although it is also made from ground sesame seeds, the Middle Eastern tahini is not a good substitute for sesame paste: It is made with untoasted sesame seeds, giving it a very different flavor.