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Crayfish Tail Salad

Type: Fish, Shellfish
Courses: Salads
Serves: 6 people

Recipe Ingredients

6   Crayfish tails
10   Spinach - leaves
1   Endive - head
1/2 cup 80g / 2.8ozBeans - small, green, blanched
1   Tomato - diced (medium)
2   Shallots - chopped
1   Chervil - chopped
1   Tarragon
  Vinaigrette - hazelnut oil *
10   Basil - leaves

Recipe Instructions

Vinaigrette of Hazelnut oil is prepared with:

1 part vinegar to 4 parts oil


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.

"Great Chefs of San Francisco", Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA


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