Avocado torey \"le ruth's\" restaurant new orle
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Avocados | |
| Romaine lettuce leaves | ||
| 1 | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Dried oregano |
| 1 | Clove garlic - minced | |
| 1 | Sprig fresh thyme (optional) | |
| ⅔ | cup | Olive oil |
| 1 | tablespoon | Red wine |
| 1 | tablespoon | Vinegar |
Directions
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@...
Related recipes
- Avocado & raisin dip
- Avocado ahdi
- Avocado and crab
- Avocado chef salad
- Avocado corn relish
- Avocado cream sauce
- Avocado lafitte
- Avocado logs
- Avocado oliva
- Avocado piquant
- Avocado relish
- Avocado salad
- Avocado sauce
- Avocado torey
- Avocado torey \"le ruth's\" restaurant new orleans la
- Avocado veloute soup
- Avocado with crab
- Avocado-at-sea
- Cream of avocado
- Ruth agar's avacado soup