- 1 clove garlic, crushed
- 1/8 teaspoon kosher salt
- 1/3 cup drained pickled ginger plus
- 1 tablespoon liquid (see Ingredient note)
- 1 tablespoon fresh lime juice or rice-wine vinegar
- 1 tablespoon canola oil
- 1 teaspoon honey
- Freshly ground pepper to taste
- 6 cups stemmed, washed and dried watercress
- 4 scallions, chopped
- Mash garlic with salt with the side of a chef's knife. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.
- Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.