Mos' nilly guacamole
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Large avocado |
| 2 | teaspoons | Lea & Perrins |
| 1 | each | Clove garlic |
| 1 | tablespoon | Salt |
| 4 | ounces | Feta cheese |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Poupon or creole mustard |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Wine vinegar |
| ¾ | cup | Chopped parsley or cilantro |
| 2 | teaspoons | Louisiana hot sauce |
| 1 | cup | Chopped tomatoes |
| 1 | x | Lettuce, as bed for serving |
Directions
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"