Monday, July 27, 2009


makes 4 servings

6 bacon slices
1 ripe 6-to 8-ounces avocado, pitted and peeled
1/4 cup mayonnaise
1/3 to 1/2 cup water
3 tablespoons fresh lemon juice
1 (6-inch) piece baguette or Italian loaf, halved lengthwise
2 tablespoons olive oil, divided
1 pound turkey cutlets
1 (10-ounces) bag chopped romaine
2 cups shredded cabbage or coleslaw mix
2 medium tomatoes, chopped
Equipment: a 2-burner grill pan

Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain. Meanwhile, purée avocado, mayonnaise, 1/3 cup water, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender until smooth, thinning with water if necessary. Heat grill pan over medium-high heat until hot. Brush cut sides of bread with some of oil. Grill bread, cut sides down, until grill marks appear, about 3 minutes, then cut into 1-inch pieces. Toss turkey with remaining oil and 1/4 teaspoon each of salt and pepper. Grill turkey, turning once, until just cooked through, about 3 minutes total, then cut into 1-inch strips. Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing. Toss just before serving and serve remaining dressing on the side.

bacon recipe courtesy of: Gina Marie Miraglia Eriquez, Gourmet, August 2009

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