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Bradfordblanco / All my dishes 1 year, 8 months ago
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Prep:10m Cook:10m Servings:4
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 Bradfordbla |
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bradfordblanco 1 year, 8 months ago said:
you can a little chopped green onion to the tomato if ya like.
bradfordblanco 1 year, 8 months ago said:
you can also use mint, instead or with the basil. It's humdinger hunsinger kinda german french recipe originally. I think crazy Leopold liked his herring in the deep blue sea. That boy could never swim, and spent lots of money on his marble palaces, bankrupted his empire, and tried to cover it up.
bradfordblanco 1 year, 8 months ago said:
Oh, I forgot to mention, this great served with a citrus Chardonnay. But don't let it go to your head. After all, all my French friends tell me there may be safety in legion numbers, but in the end, what goes around comes around.
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jenniferbyrdez 1 year, 8 months ago said:
Very nice.
suestonebender 1 year, 8 months ago said:
Ooo, lurve Herring! Using it as a topper for a nice plate of kale and spinach with that raspberry vinagarette ... wow ... what an earthy, salty little feast this would be. Good for the eyes and the brain. Poifect!
bradfordblanco 1 year, 8 months ago said:
Yeah, Sue, it's tasty. Kinda like a barrage of tastes and smells for the senses. Like you, Sue, easy on the ears, a banquet for the eyes, a feast for the soul. Simply scrumpdillydelicious. Dally do ya.