---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title:  Crayfish Tail Salad
 Categories: Salads, Seafood, Masterchefs, Frisco, Tmr
      Yield: 6 servings
 
      6 ea Crayfish tails                      1 bn Chervil, chopped
     10 ea Spinach, leaves                     1 pn Tarragon
      1 ea Endive, head                             Vinaigrette, Hazelnut Oil *
    1/2 c  Beans, small, green,                     Salt
           -- blanched                              Pepper
      1 md Tomato, diced                      10 ea Basil, leaves
      2 ea Shallots, chopped              
 
       * 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
 
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