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.

Related recipes