Crayfish Tail Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 each: Crayfish tails,
1 bunch: Chervil, chopped
10 each: Spinach, leaves
1 pinch: Tarragon,
1 each: Endive, head
Vinaigrette, Hazelnut Oil *
1/2 cup: Beans, small, green,
Salt,
-- blanched,
Pepper,
1 medium: Tomato, diced
10 each: Basil, leaves
2 each: Shallots, chopped
* Vinaigrette of Hazelnut oil is prepared with 1 part vinegar to,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp