- 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
- 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.