3 large, firm avocados, halved, pitted and peeled
1 Tbsp. EVOO
Salt & Pepper
1 lime, juiced
Preheat a gas grill to medium-high heat or light a charcoal grill.
Carefully brush the avocados evenly with EVOO and season them with salt/pepper. Grill the avocado halves just until grill marks form (2-3 min.). With a spatula, carefully turn the halves and cook for a few more minutes, until marks appear on the other side. Remove to a side dish and sprinkle lime juice over each half. Cool the avocados to room temperature or refrigerate until you're ready to assemble the salad.
(If you don't want to grill the avocados, just use 3 ripe avocados instead)
Apricot Dressing
2 Tbsp. white wine vinegar, champagne vinegar, or apple cider vinegar
1/2 cup apricot preserves
1/3 cup EVOO
2 tsp. chopped fresh thyme
Salt & Pepper
In a large bowl, whisk together the vinegar, apricot preserves, EVOO, thyme, and salt/pepper to taste.
Salad Assembly
3 romaine hearts, washed and chopped into bite-sized pieces
4 tomatoes, seeded and diced into small pieces
1 cup drained, diced oil-packed sun-dried tomatoes
4 large eggs, hard-boiled, peeled, whites and yolks coarsely chopped separately
6 slices bacon, cooked and crumbled
1/2 cup crumbled blue cheese (optional)
In a large bowl, toss the lettuce with enough dressing to coat all the lettuce; reserve the rest of the dressing for topping. Carefully, slice the grilled avocados on the bias into thin slices. In a small bowl, mix the fresh and sun-dried tomatoes together.
Divide the lettuce into 4 salad bowls; arrange the avocado, tomato mixture, white and yellow hard-boiled eggs, bacon, and blue cheese into sections on top of the lettuce. If necessary, top with the left-over apricot dressing.
*Original recipe courtesy of Cat Cora's Classics with a Twist p. 67
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