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  • Avocado Torey

    Uploaded by

    Elisa Baricchi
    11 views1 page
    This recipe makes avocado balls served on lettuce leaves and topped with a garlic-thyme vinaigrette. It yields 2 servings and involves cutting avocados in half, scooping out the flesh into balls, placing them on plates lined with lettuce leaves, and topping them with a dressing made from minced garlic, dried oregano, salt, white pepper, olive oil, red wine, and vinegar. The recipe comes from Le Ruth's Restaurant in New Orleans.

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    This recipe makes avocado balls served on lettuce leaves and topped with a garlic-thyme vinaigrette. It yields 2 servings and involves cutting avocados in half, scooping out the flesh into balls, placing them on plates lined with lettuce leaves, and topping them with a dressing made from minced garlic, dried oregano, salt, white pepper, olive oil, red wine, and vinegar. The recipe comes from Le Ruth's Restaurant in New Orleans.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views1 page

    Avocado Torey

    Uploaded by

    Elisa Baricchi
    This recipe makes avocado balls served on lettuce leaves and topped with a garlic-thyme vinaigrette. It yields 2 servings and involves cutting avocados in half, scooping out the flesh into balls, placing them on plates lined with lettuce leaves, and topping them with a dressing made from minced garlic, dried oregano, salt, white pepper, olive oil, red wine, and vinegar. The recipe comes from Le Ruth's Restaurant in New Orleans.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Avocado Torey

    Yield: 2 Servings

    Ingredients:

    2  Avocados

      Romaine lettuce leaves

      1 ts Salt
    1/2 ts White pepper
    1/2 ts Dried oregano
      1 Cl garlic; minced
      1    stem 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.

    Recipe by: "Le Ruth's" Restaurant, New Orleans, LA.


    --

    Da herb recipe

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