| 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 |
|
Cl Garlic; minced |
| 1 |
|
Fresh thyme; (optional) |
| 2/3 |
c |
Olive oil |
| 1 |
tb |
Red wine |
| 1 |
tb |
Vinegar |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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