Blt + Avocado Starter Recipe

Prepare and grill romaine

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Rinse romaine hearts, pat dry, then halve each heart lengthwise to create 4 wedges. Brush cut sides with 2 tbs olive oil and season cut sides with 1 tsp kosher salt and 1/2 tsp black pepper. Place romaine cut-side down on the hot grill or grill pan and cook 1–2 minutes until lightly charred and beginning to wilt; rotate if needed for even char marks. Remove and keep warm.

Cook bacon

Cook 6 slices thick-cut bacon until crisp. You can fry in a skillet over medium heat (about 8–10 minutes), or bake on a rack at 400°F (200°C) for 15–20 minutes. Transfer bacon to a paper towel-lined plate to drain and cool, then roughly chop or break into bite-sized pieces.

Prep vegetables and avocado

While bacon cooks, dice the tomato into roughly 1/2-inch pieces (about 1 cup). Thinly slice 1/4 red onion very thin (about 2–3 tablespoons). Halve and pit the avocado, scoop flesh and cut into 1/2-inch slices or cubes. Toss avocado gently with 1 tsp lemon juice to prevent browning and to add brightness. If using, finely chop chives.

Make quick ranch

In a small bowl whisk together 1/4 cup mayonnaise, 1/4 cup sour cream and 2 tbs buttermilk until smooth. Add 1/2 clove grated garlic, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp onion powder, 1/4 tsp Worcestershire sauce, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thin with an extra teaspoon of buttermilk if you prefer a looser pourable consistency. Chill briefly while assembling if desired.

Assemble BLT + Avocado wedges

Place each grilled romaine wedge on a serving plate with the cut side up slightly exposed. Distribute diced tomato and thin red onion slices evenly over the wedges. Nest avocado slices or cubes alongside or atop the tomatoes. Scatter chopped crisp bacon pieces over each wedge.

Drizzle about 1–2 tablespoons total of the prepared ranch dressing over the four wedges (adjust to taste). Finish with a light drizzle of 1 tsp extra-virgin olive oil and a sprinkle of 1/4 tsp cracked black pepper and chopped chives if using.

Serve immediately while romaine is slightly warm and bacon is crisp. Provide extra ranch on the side for dipping.