Avocado with hearts of palm
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Ripe avocados | |
| 2 | cups | Hearts of palm; sliced lengthwise; bias cut |
| 1 | Head lettuce; washed & torn | |
| 2 | teaspoons | Salt |
| 1 | teaspoon | White pepper |
| 1 | teaspoon | Oregano |
| 2 | Cloves garlic; finely chopped | |
| 2 | Sprigs fresh thyme -or- | |
| ½ | teaspoon | Dry thyme |
| 1⅓ | cup | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | White wine vinegar |
| 1 | tablespoon | Parsley; chopped finely |
Directions
Slice the avocado in half, lengthwise. Remove the seed. Fill with hearts of palm, and place on a bed of crisp greens. In a shaker bottle, combine the rest of the ingredients and shake very well. Serve over the chilled salad.
You may mix the greens--romaine, escarole, Boston lettuce, curly endive, etc., for a nicer touch.
LE RUTH'S
636 FRANKLIN ST., NEW ORLEANS From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .