| 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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