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Grilled Avocado Cobb Salad with Apricot Dressing

For grilling, be sure to choose avocados that are still fairly firm; soft ones don't work. The apricot preserves are just the right accent for the blue cheese and smoky bacon in the salad.
Course: Salad
Servings: 4
Author: Cat Cora

Ingredients

  • 3 large firm avocados halved, pitted, and peeled
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 11/ 2 teaspoons fresh lime juice
  • apricot dressing
  • 2 tablespoons white wine vinegar or champagne vinegar
  • 1/ 4 cup apricot preserves
  • 1/ 3 cup extra-virgin olive oil
  • 1 teaspoon chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 8 cups chopped iceberg romaine, or butter leaf lettuce
  • 1 cup diced tomato
  • 1 cup drained diced oil-packed sun-dried tomatoes
  • 2 large eggs hard-boiled, peeled, whites and yolks coarsely chopped separately
  • 6 slices turkey bacon cooked and crumbled
  • 1/ 2 cup crumbled blue cheese

Instructions

  • To grill the avocados: Preheat a gas grill on medium-high heat or light a charcoal grill.
  • Brush or spray the avocados evenly with the olive oil and season them with salt and pepper to taste. Grill the avocado halves just until grill marks form, 2 to 3 minutes. With a spatula, carefully turn the halves and cook for a few minutes more, 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.
  • For the dressing: In a large bowl, whisk together the vinegar, apricot preserves, olive oil, thyme, and salt and pepper to taste.
  • To assemble the salad: In a large bowl, toss the lettuce with the dressing. Transfer the dressed lettuce to a large platter. Carefully cut the grilled avocados on the bias into thick slices and place them down the center of the salad. In a small bowl, mix the fresh and sun-dried tomatoes together. Spoon the yolks, whites, bacon, tomatoes, and cheese around the avocado. Serve.

Notes

Recipe By: Cat Cora
Serving Size: 4