Boston Lettuce Salad
Once you taste this dressing, you’ll be reluctant to use a bottled variety again. Given how extremely simple— and quick—it is to prepare, you won’t need to. Crisped cubes of bacon, eggs, and blue cheese often come together over a bed of bitter frisée, but I think that tender Boston lettuce makes a superb substitution. Its sweet leaves get some punch from peppery radishes and the tangy buttermilk-based dressing.
Recipe information
Yield
Serves 4
Ingredients
Buttermilk-Blue Cheese Dressing
White wine vinaigrette
Preparation
Step 1
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.
Step 2
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.
Step 3
Put a large dollop of the buttermilk–blue cheese dressing in the center of each of 4 large dinner plates.
Step 4
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.
Step 5
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
Step 6
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
Step 7
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.
