Yield: 1 servings
|1 tablespoon||Cassis; (black-currant)|
|\N \N||; vinegar or other|
|\N \N||; fruit vinegar|
|¼ cup||Vegetable oil|
|3 cups||Fresh flat-leafed parsley leaves|
|2 cups||Fresh curly parsley leaves|
|½ cup||Fresh mint leaves|
|½ cup||Fresh chervil leaves|
|½ cup||Fresh coriander leaves|
|½ cup||Small fresh basil leaves|
|\N \N||The leaves from 2 fresh tarragon sprigs|
|\N \N||Edible flowers for garnish|
In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. In a bowl toss the herbs with enough of the vinaigrette to just coat them until the salad is combined well, divide the salad among 8 chilled salad plates, and garnish it with the flowers.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.