Method of the week: Wedge salad

The recipe is in the method: make the dressing, cut the lettuce, dress the lettuce. Easy peasy

Method
Puree 1 cup mayonnaise, 1 cup blue cheese crumbles, 1/2 cup buttermilk, 1 peeled shallot, zest from 1 lemon, juice from half the zested lemon, 3 shakes of Worcestershire sauce, a handful of parsley, a big pinch of salt and freshly ground black pepper in the bowl of a food processor fitted with the metal chopping blade … conversely, mince the shallot and parsley and whisk together with the remaining ingredients in a medium bowl

Cut 2 chilled Boston lettuce into quarters. Plate 2 wedges among 4 chilled salad plates and divide the dressing over each serving

Press 3 hard cooked eggs through a fine mesh strainer with the back of a dinner tablespoon (you just made an egg mimosa)

Garnish the wedges with egg mimosa and crispy bacon