Avocado Tomato Salsa
INGREDIENTS:
2 Tomatoes
-(hot-house or beefsteak) OR
4 - 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
2 Tomatoes
-(hot-house or beefsteak) OR
4 - 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
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
MICHAEL ROBERTS -
PRODIGY GUEST CHEFS COOKBOOK