2 Avocados Romaine lettuce leaves 1 ts Salt 1/2 ts White pepper 1/2 ts Dried oregano 1 Cl Garlic; minced 1 Fresh thyme; (optional) 2/3 c Olive oil 1 tb Red wine 1 tb Vinegar Recipe by: "Le Ruth's" Restaurant, New Orleans, LA. 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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