Watercress, Pistachio and Orange-Blossom Salad
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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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.
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- 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
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Cooking Notes
Virginia Miller
This salad is nothing short of sublime. I'm making it for the thousandth time this weekend. Treat yourself!
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.
Peggy
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
cookingforfun
Very bright and fresh. I tore apart the large basil and tarragon leaves. Was concerned flavors would too herbal, but I didn't find it to be a problem when eating. Kids didn't seem to like though even though they like salad in general.
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.
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..
janisani
very nice, very refreshing. didn't have enough wagercress so used some baby arugula. also didn't have orange blossom water, so I used rose water. it was fine.
MEFS
Delicious
susanne
An unexpected but delicious combination of intense flavors results in a wonderful fresh salad. Served it with a winter Tortetiere -- a great balance. I can imagine making it again and again.
Linda
Elegant. Perfect balance of flavor against many other big flavors. Served it with a solstice celebration menu that included Samin Nosrats Persian Chicken Stew With Pomegranate and Walnuts and David Tanis’s Persian jeweled rice. Stunning balance. I estimated amounts instead of measuring greens which was fine and all was balanced - I was concerned about the cilantro. Do be light on the lemon juice - that would be a good ingredient to measure.
Peggy
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
Im
Surprisingly good!
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.
tracy morgan
I added a few paper-thin slices of nectarine as it seemed like a good idea. It was.
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.
Lloyd
Skipped the pistachios as we were on a low carb low fat diet.... added only 1 tsp EVOO, used 2 tsp of dried tarragon as that’s what I had and added a teaspoon of German spicy mustard. Uh-May-zing!!!!
Jessica
This is such a fantastic salad--herby, citrusy, refreshing. I do make an addition: supreme a grapefruit and and orange, and reserve the juice and add to lemon to make the dressing. A hit many times over in our house!
cookingforfun
Very bright and fresh. I tore apart the large basil and tarragon leaves. Was concerned flavors would too herbal, but I didn't find it to be a problem when eating. Kids didn't seem to like though even though they like salad in general.
Virginia Miller
This salad is nothing short of sublime. I'm making it for the thousandth time this weekend. Treat yourself!
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