Recipe: Watercress, pistachio and orange blossom salad

Ingredients

• 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
• 1/3 cup shelled unsalted pistachios, lightly toasted and coarsely crushed
• 4 tablespoons olive oil
• 1-1/2 tablespoons lemon juice (or more if you like it very sour)
• 1 teaspoon orange-flower water
• Salt
• black pepper