• Servings: 4 Servings
• FOR THE DRESSING
• 1 cup wine – for the cook
• 1 ripe Haas avocado, peeled and pitted
• 1 Tablespoon basil, chopped
• 1 Tablespoon parsley, chopped
• 2 teaspoons tarragon, chopped
• 1 teaspoon garlic, chopped
• 3 Tablespoons lemon juice
• 1 teaspoon Kosher salt
• Ground black pepper, to taste
• 1/3 cup olive oil
• Cold water
• FOR THE SALAD
• 1 cup of wine for the cook
• 1/2 medium red onion, thinly sliced
• 2 lemons, juiced, divided (about 4-6 Tablespoons total)
• 1/4 cup olive oil, divided
• Salt and pepper
• 2 ripe Haas avocados, peeled, pitted, halved
• 2 hearts of romaine, halved
• 2 tomatoes, each sliced into 8 wedges
• 1/4 cup Parmesan Cheese, grated

1. FOR THE DRESSING
3. In a food processor combine avocado, herbs, garlic, lemon juice, salt and pepper and process until very smooth, scrapping down sides.
5. With motor running, add olive oil and processor. Add enough cold water to make dressing pourable, about 1/2 - 3/4 cup.
7. Refrigerate until ready to serve.
10. FOR THE SALAD
12. In a small bowl toss onion with juice from one lemon (about 2-3 Tablespoons) and one Tablespoon olive oil. Set aside.
14. Preheat grill to medium heat. In another medium bowl toss avocado halves with two Tablespoons olive oil and juice of the one remaining lemon (about 2-3 Tablespoons), salt and pepper to taste. Grill, cut side down until char marks appear.
16. Brush cut sides of romaine hearts with 1 Tablespoon olive oil. Grill cut side down until slightly wilted and char marks appear.
18. Arrange the romaine and avocado halves on a large platter. Top with onions and tomato wedges. Drizzle with dressing and sprinkle with parmesan cheese. Pass the extra dressing around!

Recipe from Michael Chiarello For the Island Cuisine Cooking Class - 106 If you love avocados you will go crazy for this recipe. By grilling them they take on a deeper flavor, and then you get the double love-whammy from using them in the dressing. (Photo: oprah.com)