Avocado tomato and mushroom salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Tomatoes (hot-house or beefsteak) OR Plum tomatoes | |
| 2 | 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 |
| Freshly ground pepper | ||
Directions
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini