Boston Lettuce Salad

Name: Boston Lettuce Salad
Yield: Serves 4
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; 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); 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)

December 14, 2011

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 notes

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