| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Salads |
4 |
Servings |
INGREDIENTS
| 2 |
|
Tomatoes (hot-house or beefsteak) OR Plum tomatoes |
| 2 |
|
Avocados; cut in half, seed removed, peeled |
| 1/3 |
c |
Virgin olive oil |
| 12 |
md |
Shiitake mushroom caps (if using dried mushroom caps, soak to reconstitute) |
| 1 |
tb |
Finely minced garlic |
| 1 |
tb |
Finely minced shallots |
| 1/4 |
c |
Red wine vinegar |
| 1/2 |
ts |
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
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
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