St. Anselm’s Iceberg Wedge Salad
Published June 9, 2015
Melina Hammer for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE DRESSING
6 ounces thick-cut bacon, cut into ½-inch pieces
2 tablespoons all-purpose flour
½ cup cider vinegar
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
Kosher salt and cracked black pepper, to taste
FOR THE SALAD
1 large head of iceberg lettuce, cut and cored into 4 wedges
4 ounces blue cheese, crumbled
¼ cup roughly chopped fresh parsley
Nutritional analysis per serving (4 servings)
14 grams carbs; 49 milligrams cholesterol; 332 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 24 grams fat; 3 grams fiber; 711 milligrams sodium; 14 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet set over medium heat, cook the bacon until crisp, approximately 8 to 10 minutes. Using tongs or a slotted spoon, remove the bacon to a plate lined with paper towels to drain. Pour off all but ¼ cup of the bacon fat in the skillet.
- Step 2
Lower the heat under the skillet, then stir in the flour and cook, stirring often with a spoon, until the flour is lightly browned, approximately 3 to 5 minutes. Add 1 ½ cups water to the mixture, along with the vinegar, sugar and mustard, and allow to come to a simmer. Whisk the mixture frequently until the dressing is thick enough to resemble gravy and coat the back of a spoon, approximately 10 minutes. Season to taste with salt and pepper and remove from the heat.
- Step 3
Put the iceberg wedges on plates. Drizzle with the warm dressing, and sprinkle with the bacon pieces, blue cheese and parsley. Serve immediately.
Private Notes
Comments
I cannot give enough kudos for this recipe. This takes a normally ultra rich starter into the realm of frequent enjoyment without feeling like a splurge. Cheese, bacon, and a thick piquant dressing. It sounds so hedonistic, but it's truly a judicious amount of these luxury ingredients....it's the dressing that won me over. Thick rich mouthfeel, but very light on the actual fat...1 tb. per person! You can easily make the dressing in advance and rewarm at serving. Loved this.
The recipe for the dressing looks nearly like what we make out here in the Midwest as a dressing for spinach salad. Also makes a splendid dressing for German potato salad.
If your lettuce was bitter, it was probably old. Also, try removing the root end of the iceberg (that is bitter) and cutting it into smaller segments. It will absorb the dressing better.
Guess this is my new favorite salad. Didn’t have iceberg on hand so I subbed romaine hearts which, of course, was still delicious- though I suspect the crunch of thick iceberg would be more desirable for this one. Either way… YUM.
Bit too vinegary for me.
This was a hit! I was wary of the dressing, couldn’t wrap my head around it, but it was perfect. All diners raves about it.