| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Salads, Seafood, Masterchefs, Frisco, Tmr |
6 |
Servings |
INGREDIENTS
| 6 |
|
Crayfish tails |
| 10 |
|
Spinach, leaves |
| 1 |
|
Endive, head |
| 1/2 |
c |
Beans, small, green, blanched |
| 1 |
md |
Tomato, diced |
| 2 |
|
Shallots, chopped |
| 1 |
bn |
Chervil, chopped |
| 1 |
pn |
Tarragon |
|
|
Vinaigrette, Hazelnut Oil * |
|
|
Salt |
|
|
Pepper |
| 10 |
|
Basil, leaves |
INSTRUCTIONS
* 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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