Boston Lettuce Salad

• 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
• ButtermilkBlue 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)

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

bacon, white wine vinegar, eggs, kosher salt, head of boston lettuce, white wine vinaigrette, radishes, cheese, fresh chives, buttermilk, sour cream, lemon juice, cheese, kosher salt, white wine vinegar, mustard, honey, kosher salt, canola oil

Taken from www.epicurious.com/recipes/food/views/boston-lettuce-salad-382734 (may not work)