Crayfish Tail Salad Recipe - Cooking Index
Crayfish Tail Salad Recipe - Cooking Index
| 6 | Crayfish tails | |
| 10 | Spinach - leaves | |
| 1 | Endive - head | |
| 1/2 cup | 80g / 2.8oz | Beans - small, green, blanched |
| 1 | Tomato - diced (medium) | |
| 2 | Shallots - chopped | |
| 1 | Chervil - chopped | |
| 1 | Tarragon | |
| Vinaigrette - hazelnut oil * | ||
| Salt | ||
| Pepper | ||
| 10 | 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", Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
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