Abalone Salad

Appetizers > Salad
Appetizers > Seafood/Fish

2 Sm head red leaf lettuce
1 Bunch watercress
1 Small head watercress
12 Fresh shiitake mushrooms
24 Chinese pea pods
4 Fresh medium abalone
2 Limes, or more (juice only)
1 1-in. fresh gingerroot (peeled and grated)
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)

Rinse and dry lettuce, watercress and red cabbage. 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, watercress and watercress 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. Yield: 4 servings