Avocado, tomato and mushroom salad

Yield: 4 servings

Measure Ingredient
2 \N Tomatoes -- (hot-house or
\N \N Beefst Plum tomatoes
2 \N Avocados; cut in half --
\N \N Seed removed, peeled
⅓ cup Virgin olive oil
12 mediums Shiitake mushroom caps --
\N \N (if using dried mush
\N \N Soak to reconstitute)
1 tablespoon Finely minced garlic
1 tablespoon Finely minced shallots
¼ cup Red wine vinegar
½ teaspoon Salt
\N \N Freshly ground pepper

SLICE THE TOMATO AND PEELED AVOCADO from stem to tip and fan on plates. Just before serving, heat the olive oil in a medium skillet over medium heat, add the mushrooms and cook, covered, for 5 minutes.

Add the garlic, shallots, vinegar and salt. Cook, cov MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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