From Charlie's Practical Guide to the New American Kitchen
1 head iceburg lettuce, quartered
1/2 small red onion, shaved on a mandoline
8 slices bacon, rendered crisp
1 unpeeled green apple, julienned on a mandoline
2 hardcooked eggs, peeled and cut lengthwise into quarters
--------- for the dressing
1/2 canned chipotle chile
1 T fresh lemon juice
1/4 C vegetable oil
1 C sour cream
1/2 C buttermilk
1 1/2 C crumbled blue cheese
2 T snipped fresh chives
For the Dressing
In a food processor, process the chipotle with the lemon juice until the chile is finely chopped.
With the processor running, drizzle in the vegetable oil and continue to process until smooth.
Add the sour cream and buttermilk and process to blend.
Scrape the dressing into a bowl and fold in the blue cheese and chives.
Season to taste with salt and black pepper.
For the Salad
Place a wedge of lettuce on each chilled salad plate. Drizzle the dressing over the lettuce and around the plate.
Scatter onion rings over the lettuce and add two strips of bacon to each serving.
Scatter apple slices over the salads.
Garnish each plate with two egg quarters and finish with a crack of black pepper.