Crayfish tail salad

Yield: 6 servings

Measure Ingredient
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
1 pinch Tarragon
\N \N Vinaigrette, Hazelnut Oil *
\N \N Salt
\N \N Pepper
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

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