Herb salad with cassis vinaigrette

1 servings

Ingredients

QuantityIngredient
1tablespoonCassis; (black-currant)
; vinegar or other
; fruit vinegar
¼cupVegetable oil
3cupsFresh flat-leafed parsley leaves
2cupsFresh curly parsley leaves
½cupFresh mint leaves
½cupFresh chervil leaves
½cupFresh coriander leaves
½cupSmall 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

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Converted by MM_Buster v2.0l.