Recipe - Crayfish Tail Salad

6 Crayfish tails
10 Spinach, leaves
1 Endive, head
One half cup Beans, small, green,
blanched
1 md Tomato, minced
2 Shallots, chopped
1 bn Chervil, chopped
1 pn 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, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip