Watercress, pistachio and orange blossom salad

I would either start a meal or end it with this salad. It is an ideal palate-cleanser with its robust yet refreshing herb flavours. Or, you could serve it to balance a long-cooked or rich main course, such as the Smoky frittata on page 96. Another idea is to add spoonfuls of buffalo ricotta to transform the salad into a more substantial starter.

It is essential to dress the salad as you serve it and not a second earlier: the delicate herbs wilt in an instant when they come in contact with the acidic dressing.

Ingredients

• 3-1/2 cups watercress, thick stalks removed
• Scant 1 cup basil leaves
• 1-1/2 cups cilantro leaves
• 1/4 cup dill
• 1/4 cup tarragon leaves
• 1/3 cup shelled unsalted pistachios, lightly toasted and coarsely crushed

Dressing

• 4 tablespoons olive oil
• 1-1/2 tablespoons lemon juice (or more if you like it very sour)
• 1 teaspoon orange-flower water
• Salt and black pepper

Directions
1 To make the dressing: In a little bowl whisk together all of the dressing ingredients.

2 Place the watercress and herbs in a large mixing bowl and set aside until you are ready to serve the salad (you can leave them in the firdge in an airtight container for a few hours).

3 Just before serving, pour the dressing and the pistachios over the leaves, toss gently and serve immediately.

Makes 4 servings.

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Excerpted from Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi Copyright © 2011 by Yotam Ottolenghi. Photo Copyright © 2011 by Jonathan Lovekin. Excerpted by permission of Chronicle Books. All rights reserved.

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