Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
|
Fish
Crinella Seafood Salad
Crab Cioppino
Calamari with Linguini
Cracked Dungeness Crab
with Lemon and Garlic
Sea Bass
Lavagna Fish Stew
Scampi
Baccala in White Sauce
Baccala in Tomato Sauce
Eels Marinara
Fillet of Sole in Orange Sauce
Halibut in Marsala Sauce
Buffi Petrale Sole
Salmone Affumicata
with Cappelini and Capers
2005 Sauvignon Blanc
2005 Glissando
|
Crinella Seafood Salad
|
2 lbs Crinella Farms crawfish tails, boiled Louisiana style, shelled and
de-veined
8 heads Belgian endive, sliced transversely in 1" sections
16 large green onions, white sections only, chopped into 1/4" sections
2 large cucumbers, peeled, seeded, quartered lengthwise and chopped into 1/4" sections
2 large avocados, peeled and diced in 1/2" pieces
2 cups loosely shredded fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1/2 cup chopped Italian parsley
Juice from 4 large, ripe lemons
1/2 cup olive oil
3 medium to large garlic cloves, lightly smashed
1 teaspoon white pepper
1/2 teaspoon salt
|
Mix lemon juice, olive oil, pepper, salt, and garlic cloves about 2 hours before tossing salad, and shake from time to time.
Remove garlic from dressing and add all other salad ingredients to mixing bowl, and toss with lemon juice dressing.
Serves 6 as main course dinner salad, or 12-16 as appetizer.
|
|
|
