| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | May 1993 | 1 | Servings | |
INGREDIENTS
| 1 | T | Cassis, black-currant |
| vinegar or other | ||
| fruit vinegar | ||
| 1/4 | c | Vegetable oil |
| 3 | c | Fresh flat-leafed parsley |
| leaves | ||
| 2 | c | Fresh curly parsley leaves |
| 1/2 | c | Fresh mint leaves |
| 1/2 | c | Fresh chervil leaves |
| 1/2 | c | Fresh coriander leaves |
| 1/2 | c | Small fresh basil leaves |
| The leaves from 2 fresh | ||
| tarragon sprigs | ||
| Edible flowers for garnish |
INSTRUCTIONS
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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