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Herb Salad With Cassis Vinaigrette

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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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