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| RECIPE FOR AVOCADO TOMATO AND MUSHROOM SALAD |
Title: Avocado Tomato And Mushroom Salad
Serves: 4
Ingredients:
| 2.00 | | Tomatoes | | | -(hot-house or beefsteak) OR | | 4.00 | | - Plum tomatoes | | 2.00 | | Avocados; cut in half, | | | - seed removed, peeled | | 0.33 | c | Virgin olive oil | | 12.00 | md | Shiitake mushroom caps | | | -(if using dried mushroom | | | -caps, soak to reconstitute) | | 1.00 | tb | Finely minced garlic | | 1.00 | tb | Finely minced shallots | | 0.25 | c | Red wine vinegar | | 0.50 | 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.
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