Plenty by Yotam Ottolenghi

Author:Yotam Ottolenghi
Language: eng
Format: mobi, epub, pdf
ISBN: 9781452109701
Published: 2012-01-21T07:39:16+00:00

Watercress, pistachio and orange blossom salad

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.

Serves 4

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

31/2 cups watercress, thick stalks removed

scant 1 cup basil leaves

11/2 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.

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