Herb Salad with Cassis Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When selecting fresh herbs for use as salad greens, choose those with tender, young leaves. Can be prepared in 45 minutes of less. Ingredients:
1 tablespoon cassis (black-currant) vinegar or other fruit vinegar |
1/4 cup vegetable oil |
3 cups fresh flat-leafed parsley leaves |
2 cups fresh curly parsley leaves |
1/2 cup fresh mint leaves |
1/2 cup fresh chervil leaves |
1/2 cup fresh coriander leaves |
1/2 cup small fresh basil leaves |
the leaves from 2 fresh tarragon sprigs |
edible flowers for garnish |
Directions:
1. 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.
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