A fresh and simple carrot watercress salad tossed with an orange blossom dressing.
As quickly as it arrived it was gone. Last week it rained for one day; that morning the skies were a dark stormy grey and rain poured down for most of the day with an intensity that seemed to finally signal an official start to fall.
Being somewhat resistant to change, my heart still longed for summer, for all its light and brightness, but I felt finally ready to welcome the cooler weather and cozier days. I'd changed my mind, call me fickle, but I was now feeling somewhat enamored with fall and all the magnificent sunset shades of the season.
Only a few weeks ago, I wasn’t sure that I was ready. Now I thought to myself, this would be the time to start revisiting those classic cold-weather comfort foods, to curl up in a blanket with a warm cup of tea and enjoy the sound of rain tapping on the windows, and therefore the sound of water rushing was a welcoming one.
It was settled, fall was here and I was looking to make something warm and comforting; except that it wasn’t, at least not for long. Just as quickly as the rain had arrived, the sunshine elbowed its way back in and my plans for soup and heartier fare were quickly thwarted.
And so, this past weekend the sun shining above, lunch was back outside and on the menu: a simple carrot watercress salad with an orange blossom water dressing.
The key to this salad is to allow some time for the flavors of the cooked carrots and dressing to mellow and marry. Tossing the carrots with the dressing while they are still hot allows for better flavor absorption. A leafy tumble of crisp watercress serves as a bed for the dressed carrots that are then topped with crunchy marcona almonds and salty green olives. The watercress adds a peppery freshness to the carrots, while the orange blossom water lends a bright floral kiss.
Carrot Watercress Salad with Orange Blossom Dressing
A fresh and simple carrot watercress salad tossed with an orange blossom dressing.
Ingredients
For the Salad:
- 2 small bunches of carrots, peeled
- fine sea salt
- 2 Tablespoons fresh Italian parsley, finely chopped
- 1 bunch of watercress leaves, washed and dried
- ¼ cup/ 50g oil-cured pitted green olives, halved or quartered depending on size
- ¼ cup/ 30g salted marcona almonds
For the Orange Blossom Dressing:
- ¼ tsp ground cumin
- ⅛th teaspoon ground coriander
- 1 teaspoon honey
- 2 Tablespoons olive oil
- 1 Tablespoon white wine vinegar
- ½ garlic clove, finely smashed
- ½ teaspoon orange blossom water
- ¼ tsp sea salt
- Freshly ground black pepper
Instructions
- Bring a large wide shallow pan of water to the boil, adding a good pinch of salt. Add carrots and simmer about 4-5 minutes or until just tender but still firm. Drain well.
- In the meantime make the orange blossom dressing. Combine the cumin, coriander, honey, olive oil, white wine vinegar, smashed garlic, orange blossom water and salt in a large bowl and stir to combine.
- Place the cooked carrots in serving bowl with half the dressing (reserving some for later) and chopped parsley, toss gently until well combined. Season with additional salt and pepper to taste. Cover and let sit for 10-15 minutes to develop the flavors.
- In a large bowl toss the watercress with the remaining dressing until just combined. Add the dressed carrots and gently combine. Top with chopped green olives and marcona almonds and serve.
Notes
Prepare this recipe up to the point of dressing the carrots 1 day ahead reserving some dressing. Store in an airtight container in the fridge.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 317mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Lurline says
Where can I find blossom water ?
Sylvie says
A lot of grocery stores are now carrying it, look in the ethic section. Otherwise you can easily find it in any middle eastern grocery store or even online
Sam Henderson says
Spectacular, as always. The light on the carrots in pic #1 is just perfect.
David from SaladPride says
Yummy!!!
Barbara | Creative Culinary says
This is almost to precious looking to even consider eating it...it's your lovely styling and photography skills that transport it to art, not just food.
Tickled Red says
When I was little I lived off carrots and cheese sandwiches. It caused my parents endless worry but it was my love affair with carrots and not theirs. The point is your photo is stunning and would look gorgeous in my kitchen, making my heart swoon daily.
[email protected] says
Beautiful. The photos are so evocative I feel like I could stick a fork into those carrots. Lovely flavours
Sherilyn @ Wholepromise says
this sounds magical and the colours are beautiful. I am certain it tasted great as well. your photos are stunning.
naomi says
Gorgeous salad. Fall or summer I would have this anytime.
Of course I always love your photos and now I'm in even more awe of your skills. I find orange one of the hardest colors to photograph. It always seems to take on this glowing, radioactive like effect when I shoot.
Sonia says
Hello Sylvie, The carrot salad plus watercress is looking awesome, so fresh and healthy, wow... ! Loved the pictures.I've bookmarked this special recipe of urs and wud love to give it a shot asap. Have a wonderful week ahead. Thanks & Regards, Sonia !!!