Me: Don’t play with your food!

Hubby: …

Watercress and orange blossom salad

(Adapted from Plenty)

Salad:
1 bunch of watercress (coarsely chopped)
1/2 bunch of coriander (chopped)
1/2 bunch of basil (chopped)
1/4 bunch of dill (chopped)
Some tarragon leaves (chopped)
Roasted unsalted pistachios or sliced roasted unsalted almond

Dressing:
5 tbs olive oil
Juice of 1/2 lemon (or more)
a few drop of orange extract
Sea salt
Ground pepper

1. In a large mixing bowl, mix watercress and herbs. Set aside.
2. In a small bowl, whisk all of the dressing ingredients together. Set aside.
3. Right before serving, pour the dressing over the salad. Sprinkle with nuts. Serve immediately.