Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Tomatoes (hot-house or beefsteak) OR Plum tomatoes |
| 2 \N | Avocados; cut in half, seed removed, peeled |
| ⅓ cup | Virgin olive oil |
| 12 mediums | Shiitake mushroom caps (if using dried mushroom caps, 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, covered, 1 minute more. Remove the mushrooms and arrange over the avocado and tomato.
Give a few turns of the peppermill over each salad as desired.
Distribute the dressing equally on the salads.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK