Abalone salad
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Abalone salad
  Salad    Seafood  
Last updated 6/12/2012 12:41:43 AM. Recipe ID 563. Report a problem with this recipe.
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      Title: Abalone salad
 Categories: Seafood, Salads
      Yield: 4 Servings
 
      2    Sm head red leaf lettuce
      1    Bunch arugula *
      1    Small head radicchio**
     12    Fresh shiitake mushrooms
     24    Chinese pea pods
      4    Fresh medium abalone
      2    Limes,or more (juice only)
      1    1-in. fresh gingerroot ***
           Freshly ground pepper
      1 tb Rice vinegar
      2 tb Dark soy sauce
      4 tb Extra-virgin olive oil
           Salt, pepper
           Lime or lemon wedges (opt)
 
  Note: If abalone is not available, substitute sea scallops cut into
  paper-thin slices. *You may substitute watercress instead of arugula.
  **May use red cabbage instead of radicchio. ***Gingerroot should be
  peeled and grated. Rinse and dry lettuce, arugula and radicchio.
  Discard mushroom stems and slice tops in thin vertical slices. Rinse
  and dry peas. Remove abalone from shells, using handle of heavy spoon
  to break muscle attachments. Reserve shells. Clean abalone well,
  discarding undesirable parts. Clean shells thoroughly, dry and set
  aside. Using meat slicer, slice abalone muscle crosswise into
  tissue-thin pieces. If abalone can't be sliced tissue-thin, slice
  thin as possible and pound each slice on flat surface with mallet or
  flat end of cleaver until tender and almost transparent but not
  shredded. Combine juice of 1 lime, 1 tablespoon grated ginger and
  grind or two of fresh pepper in bowl. Add abalone slices and toss to
  coat well. Marinate 15 to 20 minutes, stirring occasionally. Combine
  remaining lime juice, remaining ginger, vinegar, soy sauce and 3
  tablespoons olive oil in small bowl. Tear lettuce, arugula and
  radicchio into coarse pieces and place in large bowl. Toss with
  dressing oil. Arrange greens in abalone shells or on serving plates.
  Set aside. Heat remaining 1 tablespoon olive oil in skillet or saute
  pan, add mushrooms and peas and season to taste with salt and pepper.
  Stir-fry briefly, just until peas turn bright green. Remove from heat
  and toss to mix well. Pile hot mixture on top of greens in abalone
  shells. Top with abalone slices. Garnish with lime or lemon wedges,
  if desired.
 




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Recipe ID 563 (Apr 03, 2005)

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