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Spring Challenge Day-13 Watercress Salad


Watercress, Pistachio and orange blossom salad by –Yotam ottolenghi

4 tablespoons olive oil

1 1/2 tablespoons lemon juice, more to taste

1 teaspoon orange-blossom water

Salt and black pepper to taste

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.

1. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.

2. In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

– I have to say I love every recipe that I have tried by Yotam Ottolenghi! This is light and springy.


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