Recipe: Watercress, pistachio and orange blossom salad
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.
- 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
- 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
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.