Ingredients

• 4 large eggs
• 1 1/8 teaspoons smoked paprika
• Kosher salt and freshly ground pepper
• 1 1/2 pounds turkey cutlets
• 3 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1 pint cherry tomatoes, halved
• 2 romaine lettuce hearts, chopped
• 1/2 avocado, peeled and chopped
• 1/4 cup crumbled blue cheese (about 1 ounce)

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Instructions

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. Transfer to a bowl of ice water to cool.
2. Meanwhile, preheat the broiler. Combine 1 teaspoon paprika, 1/4 teaspoon salt, and pepper to taste in a small bowl. Arrange the turkey cutlets on a baking sheet and sprinkle both sides with the paprika mixture. Broil until just cooked through, about 3 minutes per side. Transfer to a plate and set aside while you make the dressing.
3. Combine the vinegar, the remaining 1/8 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the olive oil along with any collected juices from the turkey. Finely chop 1/4 cup of the tomatoes and add to the dressing.
4. Peel and halve the hard-boiled eggs. Discard the yolks or save for another use. 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. Chop the turkey, add to the bowl and toss. Divide the salad among bowls and sprinkle with the blue cheese.
5. Photograph by Christopher Testani