Crayfish Tail

CRAYFISH TAIL SALAD

6 Preparation Time :

Categories : Salads Seafood

Amount Measure Ingredient -- Preparation Method -- -- --

6 ea Crayfish tails

10 ea Spinach, leaves

1 ea Endive, head

1/2 c Beans, small, green,

-- blanched

1 md Tomato, diced

2 ea Shallots, chopped

1 bn Chervil, chopped

1 pn Tarragon

Vinaigrette, Hazelnut Oil

Salt

Pepper

10 ea 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 - - - - - - - - - - - - - - - - - -