Ingredients

• 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

Instructions

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.