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.