Title: Avocado Torey "Le Ruth's" Restaurant New Orleans La
Categories: Appetizers
Yield: 2 Servings

2 Avocados
Romaine lettuce leaves
1 ts 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.

Posted on rec.food.recipes by DI2@delphi.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip