Crayfish tail salad
6 servings
Ingredients
| Quantity | 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 |
| Vinaigrette, Hazelnut Oil * | ||
| Salt | ||
| Pepper | ||
| 10 | eaches | Basil, leaves |
Directions
* 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