Recipe - Herb Roasted Tomatoes

1 tablespoon Cassis; (blackcurrant)
; vinegar or other
; fruit vinegar
One fourth cup Vegetable oil
3 cup Fresh flatleafed parsley
leaves
2 cup Fresh curly parsley leaves
One half cup Fresh mint leaves
One half cup Fresh chervil leaves
One half cup Fresh coriander leaves
One half cup 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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.