Avocado Tomato & Mushroom Salad Recipe

Step 1

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

Things You'll Need

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

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