AVOCADO TOREY "LE RUTH'S" RESTAURANT NEW ORLE
- 2 Avocados
- Romaine lettuce leaves
- 1 t Salt
- 1/2 ts White pepper
- 1/2 ts Dried oregano
- 1 Clove garlic - minced
- 1 Sprig fresh thyme (optional)
- 2/3 c Olive oil
- 1 tb Red wine
- 1 tb Vinegar
- 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.
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