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Ingredientes
- 1 Tbsp. Cassis, (black-currant) vinegar or possibly 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
Direcciones
- In a small bowl whisk together the vinegar and salt and pepper to taste, add in the oil in a stream, whisking, and whisk the vinaigrette till it is emulsified. In a bowl toss the herbs with sufficient of the vinaigrette to just coat them till the salad is combined well, divide the salad among 8 chilled salad plates, and garnish it with the flowers.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 250g | |
| Calories 688 | |
| Calories from Fat 555 | 81% |
| Total Fat 63.29g | 79% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 96mg | 4% |
| Potassium 1967mg | 56% |
| Total Carbs 38.45g | 10% |
| Dietary Fiber 23.6g | 79% |
| Sugars 0.99g | 1% |
| Protein 12.72g | 20% |
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