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J.C. Ryle

Avocado Torey "Le Ruth’s" Restaurant New Orleans La

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CATEGORY CUISINE TAG YIELD
New Orleans Appetizers 2 Servings

INGREDIENTS

2 Avocados
Romaine lettuce leaves
1 ts Salt
1/2 ts White pepper
1/2 ts Dried oregano
1 Clove garlic – minced
1 Sprig fresh thyme (optional)
2/3 c Olive oil
1 tb Red wine
1 tb Vinegar

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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