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Salad Zwager


160g fresh asparagus (5 oz.)
60g fresh mushrooms (2 oz.)
125g crayfish tails, boiled (4 oz.)
185ml sour cream (6fl. oz. or 3/4 cup)
salt, lemon juice and Worcestershire sauce
chopped dill to taste

In a medium saucepan, boil asparagus and cut into small pieces. Slice raw mushrooms and mix with cooked crayfish tails. In a small bowl, mix sour cream, salt, lemon juice, Worcestershire sauce and freshly chopped dill. Serve in a bowl or cocktail glass (champagne saucer) garnished with lettuce, tomato quarters and a red radish.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.