- 3 large green bell peppers
- 1 large head romaine lettuce
- 12 to 15 cherry tomatoes, to your taste, halved
- ½ to ¾ pound thick-cut ham, to your taste, cut into strips
- 2 ripe avocados
- 6 hard-cooked eggs, peeled and quartered lengthwise
- 6 to 8 ounces smoked cheddar cheese, to your taste
- ½ cup plain yogurt
- ½ cup mayonnaise
- ¼ cup barbecue sauce, preferably not too sweet
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 2 tablespoons finely chopped fresh parsley leaves
- 1 clove garlic, minced
- 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. Or, using a broiler, simply place peppers on a baking sheet on the top shelf of the oven. (In either case, you’ll have to turn the peppers often to roast them evenly.) Put the hot peppers in a bowl and cover with plastic wrap for 15 to 20 minutes.
- 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. Cut the peppers into strips and set them aside in a small bowl.
- To assemble the salad, wash the lettuce and pat the leaves dry. Stack the leaves and Cut into ½-inch-wide crosswise strips. Arrange the lettuce down the center of a large serving platter. On one side of the lettuce, make a row of cherry tomatoes, then a row of the pepper strips.
- Make a row of the ham strips on the other side of the lettuce. Halve the avocados and remove the pit. Cut the flesh into large chunks. Spoon the avocado chunks in a row down the other side of the ham. Divide the quartered eggs evenly on both sides. Cut the cheddar into strips and scatter them around.
- Blend all of the dressing ingredients together in a small bowl. Transfer to a serving bowl and pass the dressing at the table.