Herb salad with cassis vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cassis; (black-currant) |
| ; vinegar or other | ||
| ; 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 |
| The leaves from 2 fresh tarragon sprigs | ||
| Edible flowers for garnish | ||
Directions
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.