Michael Symon’s Grilled Avocado Salad with Cranch Dressing

Yield: 4 to 6 servings
Total Time: 15 minutes

3 large slightly under-ripe avocados, split and seeded
3 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 small red onion, sliced
1 medium cucumber, sliced
2 cups grape tomatoes, halved lengthwise
Juice and zest of 1 lime
1/4 cup cilantro leaves

Cranch Dressing:
2 anchovies
1 clove garlic, minced
Pinch kosher salt
2 egg yolks
Juice of 1 lemon
2 tablespoons grated parmesan
¼ cup extra virgin olive oil
½ cup sour cream
1 cup buttermilk
1 tablespoon worcestershire sauce
Freshly cracked pepper, to taste
1 tablespoon chopped dill
1 tablespoon chopped parsley
1 tablespoon thinly sliced chives
1 tablespoon chopped tarragon

Brush the flesh side of avocado with the olive oil and season with salt and pepper. Place over the direct heat of grill and grill until lightly charred for about 2 minutes, then remove from grill and set aside. Scoop the avocado into large chunks and toss into a bowl with the red onion, cucumber, grape tomatoes, lime juice and zest and cilantro leaves. Season to taste with salt and pepper. Serve with the cranch dressing.

For the cranch dressing, crush the anchovies with a fork in a large bowl with the minced garlic and a pinch of salt. Whisk in the egg yolks, lemon juice and grated parm. Slowly drizzle in the olive oil and whisk well to emulsify, then add the sour cream, buttermilk, worcestershire, cracked pepper, dill, parsley, chives and tarragon. Any leftover dressing can be stored in the fridge for 1 week.