Ingredients
- 3/4 cup white wine vinegar, divided
- 1/2 Tbsp. fresh garlic, finely chopped
- 1/2 tsp. salt and freshly ground black pepper
- 1 cup olive oil
- 2 cups sweet onion, chopped
- 2 cups diced tomato, chopped
- 24 rounds, (about 7-inch diameter) flatbread, such as pita
- Hearts of romaine leaves -- as needed
- 6 lbs. ripe, Fresh California Avocados
- 12 oz. shaved romano cheese*
Instructions:
METHOD
- To make vinaigrette, whisk together 1/2 cup vinegar, garlic, salt and pepper; whisk in oil. Reserve.
- Combine onion, tomato and remaining 1/4 cup vinegar; reserve.
JUST BEFORE SERVICE
- Dice avocado; fold avocado into onion mixture.
PER ORDER
- Brush 1 round of bread with 1 tablespoon vinaigrette. Arrange 1 or 2 leaves romaine, depending on size, in center of bread. Top with 1/2 cup avocado salad; garnish with 1/2 ounce cheese.
