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.