Watercress, Pistachio and Orange-Blossom Salad
Updated August 25, 2015
Evan Sung for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons olive oil
1 ½ tablespoons lemon juice, more to taste
1 teaspoon orange-blossom water
Salt
black pepper to taste
3 ½ cups watercress, thick stalks removed
Scant 1 cup basil leaves
1 ½ cups cilantro leaves
¼ cup dill
¼ cup tarragon leaves
⅓ cup shelled unsalted pistachios, lightly toasted and coarsely crushed
Nutritional analysis per serving (4 servings)
5 grams carbs; 192 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 2 grams fiber; 176 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
- Step 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.
Private Notes
Comments
This salad is nothing short of sublime. I'm making it for the thousandth time this weekend. Treat yourself!
As with all Ottolenghi recipes, the way that the subtle elements of these flavors combine is astounding. Made along with his Jerusalem lamb shawarma and grilled carrots w yoghurt, carrot top oil, and dukkah (both available on NYT Cooking) for a dinner party, cannot recommend enough.
This salad was crazy delicious and nothing short of genius on the part of whoever came up with this combination of ingredients. You taste the watercress (we used baby watercress) and it tastes down-right awful, foreign to the taste-buds, and bitter. I was ready to give up, but I had purchased all these ingredients. You never taste that bitterness amidst the orange blossom water, lemon juice, and herbs. High-end restaurant quality. If you use baby watercress you do not need to trim the thin stems
I make salad. A lot. All kinds. This is the best.
Gorgeous salad. I didn't have (and couldn't find) orange blossom water the day I made this, so I just used some fresh orange zest and it was terrific. I also only had salted pistachios and they were wonderful. I'm sure this recipe is even better as written. This will absolutely be in my rotation going forward.
I think I may add some finely sliced dates to this..I love orange blossom with dates..