Herb salad with cassis vinaigrette

Yield: 1 servings

Measure Ingredient
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.

Serves 8.

Gourmet May 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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