Boston Lettuce With Radishes And Lemon Dressing Recipes

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING

Steps:

• Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
• Whisk together all the dressing ingredients.
• Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

BOSTON LETTUCE WITH VINAIGRETTE

Steps:

• Combine the vinegar, salt, and pepper in a small bowl and mix until the salt dissolves. Drizzle in the oil as you stir, mixing until the vinegar and oil comes together in a smooth dressing.
• Tear the lettuce leaves into pieces and put all but a handful in a small salad bowl, then season with salt and pepper.
• Pour most of the vinaigrette over the lettuce (reserve a little to avoid overdressing) and toss, mixing thoroughly. Add the reserved lettuce, toss again, and then add more vinaigrette if the salad seems too dry. Serve immediately.
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BOSTON LETTUCE WITH RADISHES AND LEMON DRESSING

Steps:

• Cut radishes into very thin slices (preferably using a manual slicer). Tear large lettuce leaves into bite-size pieces, leaving smaller leaves whole, and in a large bowl toss all lettuce with radishes.
• In a small bowl whisk together lemon juice, shallot, sugar, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Drizzle dressing over salad and toss until combined well.

BOSTON LETTUCE SALAD

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.