| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
Salad |
6 |
Servings |
INGREDIENTS
| 3 |
|
Ripe avocados |
| 2 |
c |
Hearts of palm; sliced lengthwise; bias cut |
| 1 |
|
Head lettuce; washed & torn |
| 2 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1 |
ts |
Oregano |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
|
Sprigs fresh thyme -or- |
| 1/2 |
ts |
Dry thyme |
| 1 1/3 |
c |
Olive oil |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Parsley; chopped finely |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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