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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 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. Enjoy with our 2005 Pinot Noir.

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