Watercress, Pistachio and Orange-Blossom Salad

5.0(126)

Tarragon, basil, dill and cilantro are elevated from garnish to the centerpiece of this dish from Yotam Ottolenghi.

by Ligaya Mishan

Quick, Weeknight

Servings

4 servings

Total time

10 min

Calories / serving

192 kcal

Ingredients (11)

serves

4 tablespoons olive oilolive-oil
1 1/2 tablespoons lemon juice, more to tastelemon
1 teaspoon orange-blossom waterwater
Saltsalt
black pepper to tastepepper
3 1/2 cups watercress, thick stalks removedwatercress
Scant 1 cup basil leaves
1 1/2 cups cilantro leavescilantro
1/4 cup dilldill
1/4 cup tarragon leavestarragon
1/3 cup shelled unsalted pistachios, lightly toasted and coarsely crushedpistachio

Instructions (2 steps)

01Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
02In 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.

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Rich recipe — supports nutrition-aware planning.