Herb Salad with Cassis Vinaigrette

  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.
  2. 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.

blackcurrant, vegetable oil, flatleafed parsley, fresh curly parsley, mint leaves, chervil, fresh coriander leaves, basil, tarragon, flowers

Taken from www.epicurious.com/recipes/food/views/herb-salad-with-cassis-vinaigrette-11888 (may not work)

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