Crayfish Tail Salad

This is the kind of salad that makes you sit up a little straighter at the table.

Tender crayfish tails rest on a bed of baby spinach and crisp Belgian endive, joined by blanched green beans, ripe tomato, and a scattering of fresh chervil, tarragon, and basil.

The whole thing gets drizzled with hazelnut oil instead of the usual vinaigrette, which brings a warm, toasty richness that pairs beautifully with the sweet crayfish.

It reads like something off a San Francisco bistro menu, but it comes together in well under an hour with no fuss.

Chef Tips

• Hazelnut oil is the star here. Look for cold-pressed varieties and store in the fridge once opened. It goes rancid faster than olive oil.
• Boil crayfish tails just until pink, then shock them in ice water to stop the cooking. Overcooked crayfish turn tough and chewy.
• Belgian endive adds a bitter crunch that balances the sweetness of the crayfish. If you can’t find it, frisée or radicchio works well too.