What a revelation this salad is! I just received my copy of Plenty by Yotam Ottolenghi in the mail. Truly the most inspiring book on vegetarian cooking I have seen in a very long time (maybe ever?!). I am so eager to make every one of these recipes that my blog might be heavy on the Ottolenghi for quite some time to come.
Already, my entire menu plan for this week is from the book. I could barely choose which recipes to make since I just want to make them all. Then I reminded myself that in fact I now own this book and I can take my time cooking my way through it.
This salad is one such recipe. So simple really, but the dressing is a revelation. Just adding a drop of orange flower water to an otherwise basic lemon juice and olive oil vinaigrette, makes such a world of difference. It somehow elevates it from 'everyday' to complex and mysterious. I hope you'll try it and agree.
Enjoy!
Watercress & Herb Salad with Pistachios & Orange Blossom:
Yields 4 servings
1 bunch Watercress, root ends trimmed
10 leaves fresh Basil
10 leaves fresh Mint
20 leaves fresh Tarragon
1/4 cup Pistachios, lightly toasted
For the dressing:
juice of 1 lemon
4 TB good extra virgin olive oil
1 tsp orange flower water
sea salt & freshly ground black pepper
1) In a small bowl, whisk together the lemon juice, salt, pepper, and orange flower water. Drizzle in the olive oil, while whisking constantly, until emulsified.
2) Arrange the watercress and herbs on a serving plate. Sprinkle the pistachios over top. Just before serving, drizzle over a bit of the dressing (there will be some left over). Toss gently and serve.
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