Anonymous 2-7-2005

2 small heads red leaf lettuce

1 bunch arugula or other spring lettuce

1 small head radicchio or red cabbage

12 fresh shiitake mushrooms

24 Chinese pea pods

4 fresh medium abalone

2 tablespoons fresh lime juice

1 1 inch piece fresh ginger root, peeled and grated

freshly ground pepper

1 tablespoon rice vinegar

2 tablespoons dark soy sauce

4 tablespoons extra virgin olive oil

salt, pepper

lime or lemon wedges for garnish

Rinse and dry lettuce, arugula and radicchio. Discard mushroom stems and slice

tops in thin vertical slices. Rinse and dry pea pods. 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. 4 servings.