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 ***
1 freshly ground pepper
1 tbsp rice vinegar
2 tbsp dark soy sauce
4 tbsp extra-virgin olive oil
1 salt, pepper
1 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.
Servings: 4 servings
Abalone Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Seafood
The History of Recipes
Academics have found proof that recipes existed back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into appetizers, entrees and afters, something that is very familiar to us today. He also tells us how the ancient Romans used a good variety of herbs, including many that are still in use today for example bay, fennel and dill. During the next few centuries, the upper-class families of Wesstern Europe strove to serve the best banquets, and because of this the best chefs and their recipes were highly sought after. Even so, it was during the 1800s the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording recipes common in their social group. By the advent of the 20th century, cooking books are greatly in demand due to higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Abalone Salad recipe.
