|California Avocado Mille Feuille|
"One Thousand Layers"
Adapted from the California Avocado Commission and developed by featured Chef Rob Wilson, Ritz–Carlton in Laguna Niguel, CA
4 heirloom or colorful tomatoes (red, orange, yellow)
Slice each tomato into 4 slices. Place a lettuce leaf on each salad plate.
To assemble stack: Place a tomato slice on lettuce, top with 1 Tbsp. faux "crab" or tuna salad and one slice avocado, sprinkle with oil and vinegar. Top with another tomato slice and 1 slice avocado, sprinkle with oil and vinegar. Top with another slice of tomato and top with 1 slice mozzarella and 1 slice avocado, drizzle with oil and vinegar. Top with remaining tomato slice and remaining 1 Tbsp. faux "crab" or tuna salad and avocado slice, drizzle with oil and vinegar.
Repeat process preparing 4 stacks. Serve.
Yield: Serves 4