For a spicy variation, substitute a teaspoon of wasabi powder or freshly grated wasabi, or 1 tablespoon of freshly grated horseradish, for the Dijon-style mustard. Instead of watercress, try mustard greens, mizuna or arugula.
- 6 ounces peeled and deveined raw shrimp (8 or 9 shrimp total)
- 1 tablespoon olive oil, preferably cold-pressed
- 1 tablespoon Dijon-style mustard (see headnote)
- Freshly squeezed juice from 1/2 lime (2 or 3 teaspoons)
- 4 medium cloves garlic, minced
- 1 tablespoon sugar, preferably from evaporated cane juice
- 2 tablespoons unseasoned rice wine vinegar
- 1 tablespoon drained and rinsed capers, crushed
- 2 ounces watercress leaves, chopped (1 cup)
- 2 cups shredded napa cabbage
- 1 large (3 inches in diameter) Asian pear, cored, cut in half and then cut into thin slices
Set a pan with a few inches of water over medium heat. Place a steamer basket on top. Once the water starts to develop steam, place the shrimp in the steamer basket. Steam the shrimp for 3 minutes, until just opaque. Let cool while you make the dressing.
Whisk together the oil, mustard, lime juice, garlic, sugar, vinegar and capers in a large glass bowl.
Cut the steamed shrimp in half horizontally, if desired. Add the chopped watercress, cabbage, pear slices and shrimp. Toss well and divide between individual plates. Serve immediately.
Adapted from "Cooking on the Light Side," by Thienna Ho (Thienna Inc., 2010).
Tested by Nicole Schofer.
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