---------- 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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