YIELD: 24 servings
¾ cup white wine vinegar, divided
½ Tbsp. fresh garlic, finely chopped Salt and fresh ground black pepper to taste
1 cup olive oil
2 cups sweet onion, chopped
2 cups diced tomato
24 rounds 7-inch diameter flatbread Hearts of romaine leaves, as needed
12 oz. shaved Romano cheese
6 lbs. California avocados
1. To make vinaigrette, whisk together ½ cup vinegar, garlic, salt and pepper. Whisk in oil and reserve. Combine onion, tomato and remaining ¼ cup vinegar and reserve.
2. Just before service, dice avocado and fold avocado into onion mixture.
3. Per order, brush 1 round of bread with 1 Tbsp. vinaigrette. Arrange 1 or 2 leaves romaine, depending on size, in center of bread. Top with ½ cup avocado salad and garnish with ½ oz. cheese.
Recipe and photo: California Avocado Commission.
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