Avocado torey
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Avocados | |
| Romaine lettuce leaves | ||
| 1 | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Dried oregano |
| 1 | Cl Garlic; minced | |
| 1 | Fresh thyme; (optional) | |
| ⅔ | cup | Olive oil |
| 1 | tablespoon | Red wine |
| 1 | tablespoon | Vinegar |
Directions
Recipe by: "Le Ruth's" Restaurant, New Orleans, LA. 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.