Sunday, May 1, 2011

My shortest blog post: Yotam Ottolenghi's Watercress, Pistachio and Orange Blossom Salad.

I am going to do something I never do, which is basically post a link to a published recipe and just suggest and enhancement.  The recipe is Yotam Ottolenghi's Watercress, Pistachio and Orange Blossom Salad which appear in last weeks New York Time's dining section.  I mean, why mess with perfection, except just a little.  So instead of dressing the salad with olive oil, use pistachio oil.  It is a reasonable treat, and gives the salad a deep, nutty, buttery flavor.  Well worth the indulgence.  Oh, and you can substitute arugula for some of the cress if you want. Be sure to dry your herbs well.

1 comment:

  1. For all of Alan's blog followers, I cannot recommend enough, when you are not cribbing from Alan, Yotam Ottlenghi's TWO cooksbooks a) Ottolenghi and b) Plenty. They are both beautiful and have great recipes, particularly if you're an eggplant fanatic like I am. Nancy S.