Boston Lettuce Wedge Recipe
Crispy Pancetta, Soft Poached Egg, Buttermilk Blue Cheese Dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and set aside.
- 3
Make the Blue Cheese Dressing
In a bowl, whisk together buttermilk, crumbled blue cheese, lemon juice, minced garlic, salt, and black pepper until smooth. Adjust seasoning to taste.
- 4
Assemble the Salad
Cut the Boston lettuce in half lengthwise and place each half on a plate. Top with crispy pancetta, a poached egg, and drizzle with blue cheese dressing.
