A dressing with “green heat” that is great on plain cooked grains, steamed vegetables, salads. Can make it thicker and use as a dip.
1 bunch scallions
1 bunch watercress, leaves and stems
1-2 cups olive oil
2-3 umeboshi plums, pitted, or 1-2 spoons ume plum paste
juice of ½ lemon
water, if desired for thinning
Clean scallions and watercress. Chop coarsely and place in blender. Add oil, plums, lemon and water, as needed. Blend until smooth. Will keep for one week in refrigerator.