Recipe

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• 6 bacon slices
• 1 ripe 6-to 8-oz avocado, pitted and peeled
• 1/4 cup mayonnaise
• 1/3 to 1/2 cup water
• 3 tbsp fresh lemon juice
• 1 (6-inch) piece baguette or italian loaf, halved lengthwise
• 2 tbsp olive oil, divided
• 1 lb turkey cutlets
• 1 (10-oz) bag chopped romaine
• 2 cups shredded cabbage or coleslaw mix
• 2 medium tomatoes, chopped

• 1 Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain.
• 2 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.
• 3 Heat grill pan over medium-high heat until hot.
• 4 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.
• 5 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.
• 6 Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing.
• 7 Toss just before serving and serve remaining dressing on the side.