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.
