"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)
4 lettuce leaves (green leaf, Boston or frisée)
1 ripe California avocado, seeded, peeled and thinly sliced into 16 slices, divided
1 Tbsp. virgin olive oil, divided
1 Tbsp. balsamic vinegar, divided
4 slices (1/4 inch think) buffalo mozzarella, divided
1/2 cup kosher faux "crab" or tuna salad, divided
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
Stack can be stabilized with a long sandwich size toothpick.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.