Description[]
Ingredients[]
- ¾ Cup white wine vinegar, divided
- ½ Tbsp Fresh garlic, finely chopped
- 17/32 tsp salt and freshly ground black pepper
- 1 Cup olive oil
- 2 Cups Sweet Onion, chopped
- 2 Cups Diced tomato, chopped
- Flatbread, such as pita, 24 rounds, about 7-inch diameter
- Hearts of romaine leaves—as needed
- 12 oz Shaved Romano Cheese*
- 6 Pounds California avocados
- Jack or fontina Cheese in 1-ounce slices may be substituted
Directions[]
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.