BOSTON LETTUCE SALAD

Boston Lettuce Salad image

Yield Serves 4

Number Of Ingredients 24

Ingredients

1/4 pound thick-cut bacon, cut crosswise into 1/4-inch strips
1 tablespoon white wine vinegar
4 large eggs
Kosher salt and freshly ground black pepper
Buttermilk-Blue Cheese Dressing (recipe follows)
1 head of Boston lettuce, leaves separated
White Wine Vinaigrette (recipe follows)
3 radishes, thinly sliced
2 ounces Maytag blue cheese, crumbled
2 tablespoons finely chopped fresh chives
Buttermilk-Blue Cheese Dressing
1/4 cup buttermilk
1/4 cup sour cream
1 tablespoon fresh lemon juice
2 ounces Maytag blue cheese, crumbled (1/2 cup)
Kosher salt and freshly ground black pepper
(makes about 1/2 cup)
White wine vinaigrette
3 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
1/3 cup canola oil
(makes about 1/2 cup)

Steps:

Cook the bacon in a medium sauté pan over medium heat, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
Bring 1 quart cold water and the vinegar to a simmer in a deep sauté pan. Break the eggs, one at a time, into a ramekin and carefully slide each egg into the simmering water. Simmer until the whites are firm but the yolks are still runny, about 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper to taste.
Put a large dollop of the buttermilk-blue cheese dressing in the center of each of 4 large dinner plates.
Place the lettuce leaves in a large bowl, toss with half of the white wine vinaigrette, and season with salt and pepper. Arrange the leaves on top of the buttermilk-blue cheese dressing.
Divide the eggs, bacon, and radishes among the plates and drizzle with more of the white wine vinaigrette. Garnish with the blue cheese and chives.
Buttermilk-Blue Cheese Dressing
Put the buttermilk, sour cream, and lemon juice in a blender and blend until combined. With the motor running, slowly add the blue cheese and blend until smooth. Season with salt and pepper. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.
White wine vinaigrette
Whisk together the vinegar, mustard, and honey in a small bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.