When selecting fresh herbs for use as salad greens, choose those with tender, young leaves.
Can be prepared in 45 minutes of less.
Recipe information
Yield
Serves 8
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
Preparation
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.
