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Recipe by: stiina
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See below ingredients and instructions of the recipe
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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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