Watercress, Pistachio and Orange-Blossom Salad

• 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

1. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
2. In a large bowl, place watercress and herbs.
3. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours.
4. Just before serving, pour dressing and pistachios over the leaves and toss gently.

olive oil, lemon juice, orangeblossom water, salt, black pepper, basil, cilantro, dill, tarragon leaves, pistachios

Taken from cooking.nytimes.com/recipes/1013577 (may not work)