Yield: 6 servings
|6 eaches||Crayfish tails|
|10 eaches||Spinach, leaves|
|1 each||Endive, head|
|½ cup||Beans, small, green, blanched|
|1 medium||Tomato, diced|
|2 eaches||Shallots, chopped|
|1 bunch||Chervil, chopped|
|\N \N||Vinaigrette, Hazelnut Oil *|
|10 eaches||Basil, leaves|
* Vinaigrette of Hazelnut oil is prepared with 1 part vinegar to 4 parts oil, mustard, salt and pepper to taste.) Boil the crayfish tails and cool.
Place spinach, endive, and blanched beans in a large bowl. Add tomato, shallots, chervil, and tarragon. Add crayfish tails and sprinkle with hazelnut oil, salt and pepper.
Mix well and set aside.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA