avocado torey "le ruth's" restaurant new orle
- Categories
- Appetizers
- Yield
- 2 Servings
| Measure | Ingredient |
|---|---|
| 2 | Avocados |
| Romaine lettuce leaves | |
| 1 teaspoon | Salt |
| ½ teaspoon | White pepper |
| ½ teaspoon | Dried oregano |
| 1 | Clove garlic - minced |
| 1 | Sprig fresh thyme (optional) |
| ⅔ cup | Olive oil |
| 1 tablespoon | Red wine |
| 1 tablespoon | Vinegar |
Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice-cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve.
Posted on rec.food.recipes by DI2@...
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