Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Tomatoes, red ripe -- |
| \N \N | Beefstea |
| 4 \N | Plum tomatoes |
| 1 teaspoon | Garlic -- minced |
| 2 \N | Avocados -- cut in half |
| 1 tablespoon | Shallots -- minced |
| 1 tablespoon | Finely minced garlic |
| ¼ cup | Red wine vinegar |
| ⅓ cup | Olive oil -- virgin |
| ½ teaspoon | Salt |
| 12 mediums | Shiitake mushrooms caps |
Recipe by: PRK Preparation Time: 0:30 Pepper -- fresh ground Slice the tomato and peel the avocado from stem to tip and fan on plates.
Just before serving, heat the olive oil in a medium skillet over medium hea add the mushrooms and cook, covered, for 5 minutes. Add the garlic, shallot 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.
Recipe By :
File