Crayfish Tail Salad

45 minutes Prep: 45 minutes

8 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	each	crayfish
10	each	spinach	leaves
1	each	endive	head
1/2	cup	green beans	blanched
1	medium	tomato	diced
2	each	shallots	chopped
1	bunch	chervil	chopped
1	pinch	tarragon
1	x	vinegar
1	x	salt
1	x	black pepper
10	each	basil	leaves

Directions

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.

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Nutrition Facts

Serving Size 30g

Amount per Serving

Calories 8 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 2.0g	1%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 0.0g	1%

Vitamin A	5%		Vitamin C	7%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe turned out okay, however I was concerned that it called for 3 cups of vegetable oil in the cornbread topping. Also, when I baked it in the oven in a rather large dish, it still boiled over. This caused me to have to remove some of the liquid partway through cooking. The recipe doesn't list how many people it serves either. Still, rather tasty though. If you use stock that is salted already, remember to not add so much later on to the recipe.

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