| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
|
Tomatoes, red ripe — |
|
|
Beefstea |
| 4 |
|
Plum tomatoes |
| 1 |
ts |
Garlic — minced |
| 2 |
|
Avocados — cut in half |
| 1 |
tb |
Shallots — minced |
| 1 |
tb |
Finely minced garlic |
| 1/4 |
c |
Red wine vinegar |
| 1/3 |
c |
Olive oil — virgin |
| 1/2 |
ts |
Salt |
| 12 |
md |
Shiitake mushrooms caps |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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