By Victoria Alexander and Genevieve Harris
In this recipe we use a salad green called upland cress. It is a very hot, peppery tasting leaf. If unavailable, rocket (arugula) or watercress can be substituted.
TO MAKE DRESSING, combine the lime juice, fish stock and horseradish relish in a bowl. Taste and add salt and pepper as desired.
TO MAKE OMELETTE, lightly beat together the eggs, sugar and sesame oil until they are thoroughly combined. Pass through a fine sieve. Heat a nonstick pan over a medium heat and grease it lightly with a little vegetable oil. Pour in a little of th