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    * Exported from MasterCook *
Recipe By :  
Serving Size : 6 Preparation Time :0:00
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 *
  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

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