Crinella Family Cookbook
If you'd like to receive notification about updates to
our site, please submit your email address.
|
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
|
Salads
Halibut Pasta Salad
Beef and Potato Salad
Grilled Zucchini Salad
Winter Salad
Roasted Pumpkin Salad
Crinella Seafood Salad
Roasted Tomato Pasta Salad
Cauliflower Salad
Sonoma County Vinaigrette
Celery Victor
Lettuce and Avacado Salad
Mixed Seafood Salad
Pasta Salad with Pesto
Endive Salad with Tuna Dressing
Chicory and Fennel Salad
Panzanella
Orange Olive Salad
with Roasted Orange Vinaigrette
Rice Salad
Roasted Vegetable and Rice Salad
Salad of Mustard Greens
and Avacado
Melon-Tomato Salad
|
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.
Enjoy with our
2006 Pinot Noir.
|
|
|
