Watercress, pistachio and orange blossom salad
Instructions:
I would either start a meal or end it with this salad. It is an ideal palate-cleanser with its robust yet refreshing herb flavors. Or, you could serve it to balance a long-cooked or rich main course, such as the Smoky frittata. 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.
- Dressing
- 4 tbsp olive oil
- 11/2 tbsp lemon juice (or more if you like it very sour)
- 1 tsp orange-flower water
- salt and black pepper
- 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
- To make the dressing.
- In a little bowl whisk together all of the dressing ingredients.
- 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 fridge in an airtight container for a few hours).
- Just before serving, pour the dressing and the pistachios over the leaves, toss gently and serve immediately.