Crayfish Tail Salad

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2 Shallots; chopped
6 Crayfish tails
1 head Endive
1 md Tomato, fresh; diced
Vinaigrette, Hazelnut Oil; *
1 bn Chervil; chopped
10 leaves Spinach
1/2 c Beans, green; small, blanched
10 leaves Basil
1 pn Tarragon

Original recipe makes 6



* 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

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