Abalone and Chanterelle Salad

Abalone and Chanterelle Salad


  • 1/4 lb chanterelles
  • 1 t. minced shallots
  • 1 T. olive oil
  • 1 T. balsamic vinegar
  • 1 clove garlic, crushed
  • 2 T. olive oil
  • Salt and pepper
  • 1 cup cherry tomatoes
  • Chicken or fish stock
  • 2 – 4 abalone steaks

Preheat oven to 450°F. Clean and slice mushrooms. Toss with olive oil, garlic, salt and pepper. Spread on baking sheet; roast until tender.

Pour stock into a skillet to a depth of 1/2″ and bring to simmer. Add abalone. Reduce heat and poach quickly for 10 seconds. Remove from liquid and let cool. Combine shallots with a pinch of salt and pepper and crush. Whisk in vinegar and oil. Adjust seasoning. Add abalone, mushrooms and tomatos; toss to coat. Serves 2.

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