Avocado Torey "le Ruth's" Restaurant New Orleappetizers 2 avocados 1 romaine lettuce leaves 1 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon dried oregano 1 clove garlic - minced 1 sprig fresh thyme (optional) 2/3 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@delphi.com |
