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1
Using a grill or gas burner, roast the peppers by holding them directly over the flame with metal tongs until the entire surface is blistered and charred.
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2
Or, using a broiler, simply place peppers on a baking sheet on the top shelf of the oven.
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3
(In either case, youll have to turn the peppers often to roast them evenly.)
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4
Put the hot peppers in a bowl and cover with plastic wrap for 15 to 20 minutes.
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5
When the peppers are cool enough to handle, rub or scrape off the skins (with the back of a paring knife blade) and cut out the stems and seeds.
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6
Cut the peppers into strips and set them aside in a small bowl.
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7
To assemble the salad, wash the lettuce and pat the leaves dry.
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8
Stack the leaves and Cut into 1/2-inch-wide crosswise strips.
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9
Arrange the lettuce down the center of a large serving platter.
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10
On one side of the lettuce, make a row of cherry tomatoes, then a row of the pepper strips.
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11
Make a row of the ham strips on the other side of the lettuce.
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12
Halve the avocados and remove the pit.
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13
Cut the flesh into large chunks.
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14
Spoon the avocado chunks in a row down the other side of the ham.
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15
Divide the quartered eggs evenly on both sides.
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16
Cut the cheddar into strips and scatter them around.
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17
Blend all of the dressing ingredients together in a small bowl.
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18
Transfer to a serving bowl and pass the dressing at the table.
