| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
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
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