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1
Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat, cover and let stand 10 minutes.
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2
Transfer to a bowl of ice water to cool.
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3
Meanwhile, preheat the broiler.
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4
Combine 1 teaspoon paprika, 1/4 teaspoon salt, and pepper to taste in a small bowl.
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5
Arrange the turkey cutlets on a baking sheet and sprinkle both sides with the paprika mixture.
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6
Broil until just cooked through, about 3 minutes per side.
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7
Transfer to a plate and set aside while you make the dressing.
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8
Combine the vinegar, the remaining 1/8 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a large bowl.
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9
Whisk in the olive oil along with any collected juices from the turkey.
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10
Finely chop 1/4 cup of the tomatoes and add to the dressing.
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11
Peel and halve the hard-boiled eggs.
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12
Discard the yolks or save for another use.
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13
Chop the egg whites and add to the bowl with the dressing, along with the lettuce, avocado and the remaining 1 3/4 cups tomatoes.
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14
Chop the turkey, add to the bowl and toss.
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15
Divide the salad among bowls and sprinkle with the blue cheese.
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16
Per serving: Calories 431; Fat 22 g (Saturated 5 g); Cholesterol289 mg; Sodium 700 mg; Carbohydrate 7 g; Fiber 3 g; Protein 51 g
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17
Photograph by Christopher Testani
