Avocado with hearts of palm

6 Servings

Ingredients

Quantity Ingredient
3 Ripe avocados
2 cups Hearts of palm; sliced lengthwise; bias cut
1 Head lettuce; washed & torn
2 teaspoons Salt
1 teaspoon White pepper
1 teaspoon Oregano
2 Cloves garlic; finely chopped
2 Sprigs fresh thyme -or-
½ teaspoon Dry thyme
1⅓ cup Olive oil
2 tablespoons Red wine vinegar
2 tablespoons White wine vinegar
1 tablespoon Parsley; chopped finely

Directions

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, .

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