Yield: 4 Servings
|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|
|\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