BOSTON LETTUCE SALAD BACON, POACHED EGG, BUTTERMILK–BLUE CHEESE DRESSING

BOSTON LETTUCE SALAD BACON, POACHED EGG, BUTTERMILK–BLUE CHEESE DRESSING
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.

Serves 4
¼ pound thick-cut bacon, cut crosswise into ¼-inch strips
tablespoon white wine vinegar
large eggs
Kosher salt and freshly ground black pepper
buttermilk-based dressing
head of Boston lettuce, leaves separated
White Wine Vinaigrette
radishes, thinly sliced
ounces Maytag blue cheese, crumbled
tablespoons finely chopped fresh chives

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.
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.
3. Put a large dollop of the buttermilk-based dressing in the center of each of 4 large dinner plates.
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-based dressing dressing.
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.