There is a magical salad dressing that comes out of this part of the world. Originating, I believe, at a certain overpriced and addictive Japanese restaurant where I made my start, this dressing could start a war. I speak, of course, of ume scallion dressing.
When I worked at the unnamed restaurant, I swear that people would offer up their unborn children for the recipe, not to mention shovel piles of money on the sushi bar to take home a little paper to-go bowl of dressing home with them. I'm sure people used that dressing inappropriately, spread it their skin, other's skin, or like me, poured it on lots of other kinds of food besides salad. It is, shall we say, not a salad dressing, but a dressing for what you will.
Long story short, I made this dressing yesterday. Without a recipe, and it came out so good that I poured it over the whole dinner. I have no idea of the measurements, but I know what it looked like, and this I will share with you.
You will need an indeterminate amount of the following ingredients:
scallions, sliced, all of the white and most of the green
watercress (about a normal sized bunch here)
You will need a lot of scallions. One really big farmer's market bunch, or at least two supermarket bunches. Put them into the blender. Add the watercress. Fill the blender about a third to a half (depending on the size of your blender) full of canola oil around the veggies. Shake in the vinegar for what seems like a bit too long. Add a pile of salt. Blend. The dressing should be bright green. Taste it. If you do not swoon, adjust your seasonings. Pour over everything. Magical. It will turn anything green and make it tasty.
Yes, yes, I finally posted measurements. Here you go.