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Categories:
olive oil lemon juice orange blossom water salt black pepper basil cilantro dill tarragon leaves pistachios
Viewed: 62 - Published at: 9 years agoIngredients
- 4 tablespoons olive oil
- 1 1/2 tablespoons lemon juice, more to taste
- 1 teaspoon orange-blossom water
- Salt
- black pepper to taste
- 3 1/2 cups watercress, thick stalks removed
- Scant 1 cup basil leaves
- 1 1/2 cups cilantro leaves
- 1/4 cup dill
- 1/4 cup tarragon leaves
- 13 cup shelled unsalted pistachios, lightly toasted and coarsely crushed
Method
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
- 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.
