2 sm. or 1 lg. head red leaf lettuce
1 bunch arugula or watercress
1 sm. head radicchio or red cabbage
12 fresh shitake mushrooms
24 Chinese pea pods
4 fresh med. abalone
Juice of 2-3 limes
1" fresh gingerroot, peeled & grated
Freshly ground pepper
1 tbsp. rice vinegar
2 tbsp. dark soy sauce
4 tbsp. extra virgin olive oil
Salt & pepper
Lime or lemon wedges, optional

Rinse and dry lettuce, arugula and raddiccio. 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 the 2 of fresh pepper in bowl. Add abalone slices and toss to coat well. Marinate 15-20 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 green in abalone shells or on serving plates. Set aside.