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Associate.com - Share Your Recipe!

Recipe Name: Abalone Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
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 Tablespoon(s) Rice vinegar
2 Tablespoon(s) Dark soy sauce
4 Tablespoon(s) Extra-virgin olive oil
Salt, pepper
Lime or lemon wedges, opt
Directions:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 27
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 268.3mg
Potassium: 160.3mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: <1g
Protein: 1.2g


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