Carrot and Watercress Salad with Orange Blossom Water | A False Start

Ingredients

• 0.3 cup almonds salted
• 4 servings pepper black freshly ground
• 2 small bunches carrots peeled
• 1  garlic clove smashed finely
• 1 tsp ground cumin 
• 2 Tablespoons olive oil 
• 1 teaspoon orange-flower water 
• 2 Tablespoons parsley fresh italian finely chopped
• 0.3 tsp sea salt 
• 1 large bunch watercress washed and dried
• 2 Tablespoons citrus champagne vinegar 

Equipment

• bowl

Directions

1. Add whole carrots and simmer about 6 to 8 minutes or until just tender but still firm. Refresh under cold running water.
2. Drain well.In the meantime make the cumin & orange blossom dressing.
3. Combine the cumin, olive oil, white wine vinegar, smashed garlic and orange blossom water in a large bowl and stir to combine.
4. Place the cooked carrots in serving bowl with the dressing (reserving some for later) and toss gently until well combined. Season with salt and pepper. Cover and place in the fridge for 2 hours to develop the flavors.In a large bowl toss the fresh parsley and watercress with the remaining dressing until just combined.
5. Add the carrots and gently combine. Top with chopped green olives and macron almonds and serve immediately.