Watercress, Pistachio and Orange-Blossom Salad

Recipe from Yotam Ottolenghi

Adapted by Ligaya Mishan

Watercress, Pistachio and Orange-Blossom Salad
Evan Sung for The New York Times
Total Time
10 minutes
Rating
5(116)
Comments
Read comments

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

Featured in: A Chef Who Is Vegetarian in Fame if Not in Fact

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 4tablespoons olive oil
  • 1½tablespoons lemon juice, more to taste
  • 1teaspoon orange-blossom water
  • Salt
  • black pepper to taste
  • 3½cups watercress, thick stalks removed
  • Scant 1 cup basil leaves
  • 1½cups cilantro leaves
  • ¼cup dill
  • ¼cup tarragon leaves
  • ⅓cup shelled unsalted pistachios, lightly toasted and coarsely crushed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

192 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 4 grams protein; 176 milligrams sodium

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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

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

  2. 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.

Ratings

5 out of 5
116 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Virginia Miller

This salad is nothing short of sublime. I'm making it for the thousandth time this weekend. Treat yourself!

abigail

Unbelievable, sophisticated salad. This is the perfect dish for fragrance lovers! The orange blossom and tarragon are a wonderful, elevated twist. Piquant and bright, I paired with a salty sautéed soft shell crab.

Jenny

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.

Suzanne

I make salad. A lot. All kinds. This is the best.

Jeff

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.

Soupy

I think I may add some finely sliced dates to this..I love orange blossom with dates..

Private comments are only visible to you.

Credits

Adapted from “Plenty” by Yotam Ottolenghi (Chronicle Books)

Recipe Tags

Advertisement

or to save this recipe.