Title: Herb Salad with Cassis Vinaigrette
Categories: May 1993
Yield: 1 servings

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

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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