MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crayfish Tail Salad
 Categories: Salads, Seafood, Frisco
      Yield: 6 servings

      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 *
           Salt
           Pepper
     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
From: Z PEGASUS #2 @1219000
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