Recipe - Avocado Torey

2 Avocados
Romaine lettuce leaves
1 teaspoon Salt
One half teaspoon White pepper
One half teaspoon Dried oregano
1 Cl Garlic; minced
1 Fresh thyme; (optional)
2/3 cup Olive oil
1 tablespoon Red wine
1 tablespoon 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 icecream
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini