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Archive for July 13th, 2012

alchemy

In less time than it takes for you read through this post, you can make a salad dressing that just might change your life.

Let’s get to it so you can run to the kitchen and throw three ingredients (well, five if you count salt and pepper) into a jar. Shake, and, abracadabra, a jar of life-altering liquid gold.

I’m sure you can guess the first two ingredients — some sort of acid (in this case, lemon juice) and some sort of oil (in this case, olive oil) in a 1:2 or 1:3 mix. The third, orange blossom water, takes this dressing from classic to ecstatic. Its flavor is subtle but remarkably present.

Now, enough of my chatter. Run to the kitchen, rummage for a jar, and get shaking. (If you’re like me, you may need to spend a few quick moments cleaning up the mess of containers that have burst out of your cabinet in your rush to find  just the right jar.) Toss a handful of greens and herbs on a plate, crack open some pistachios, and just before you lift your fork, drizzle the dressing over.

p.s. Nearly three weeks after her death, I can’t stop reading Nora Ephron’s New Yorker article on her love affair with cookbooks. Don’t read it yet – savor it over your salad.

Arugula and pistachio salad with orange blossom dressing

This salad comes from Yotam Ottolenghi’s vegetarian cookbook Plenty. Orange blossom water is an extract used in Middle Eastern cooking. The brand I use is Cortas. Ottolenghi uses watercress and a mix of herbs — basil, cilantro, dill and tarragon. I substituted arugula for the watercress, both having a similar bitterness, and my own favorite herbs. The dressing is more than enough to serve 6-8 people (with about 3/4 of a pound of arugula).

Make dressing. In a jar, whisk (or shake) together 1/4 cup olive oil, 1 1/2 tablespoons lemon juice, 1 1/2 teaspoons orange blossom water, and salt and pepper.

Make salad. Toss together in a big bowl a few handfuls of arugula, chopped fresh mint, chopped fresh basil, and a few sprigs of fresh dill. Shell a handful of lightly salted pistachios and add to the salad. Add the dressing just moments before serving.

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