| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Cajun |
Cajun, Salads |
10 |
Servings |
INGREDIENTS
| 1 |
|
Large avocado |
| 1 |
|
Clove garlic |
| 4 |
oz |
Feta cheese |
| 1 |
tb |
Poupon or creole mustard |
| 2 |
tb |
Wine vinegar |
| 2 |
ts |
Louisiana hot sauce |
|
|
Lettuce, as bed for serving |
| 2 |
ts |
Lea & Perrins |
| 1 |
tb |
Salt |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
| 3/4 |
c |
Chopped parsley or cilantro |
| 1 |
c |
Chopped tomatoes |
INSTRUCTIONS
Mash garlic with salt to make a gritty paste, Add avocado and
mash some more. Pour lemon juice over avocado so that it will
keep its color. Stir well. Add olive oil, add Louisiana hot
sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and
add wine vinegar. Stir. Add Mustard. Stir. Crumble a good
quantity of feta cheese in the dressing. Add chopped tomatoes
and parsley. Stir well and serve over lettuce. This is also
good for dipping.
Makes about 3 cups.
From Justin Wilson's "Outdoor Cooking With Inside Help"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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