St Anselms Iceberg Wedge Salad Recipes
ST. ANSELM'S ICEBERG WEDGE SALAD
This wedge salad, adorned with blue cheese and warm bacon vinaigrette, is served at the restaurant St. Anselm in Brooklyn. The revelatory vinaigrette is actually a roux made with bacon fat, then thinned with cider vinegar and water, a hit of sugar and another of Dijon mustard. It is superb, and it would not be out of place drizzled over grilled asparagus, accompanied by chopped hard-boiled eggs.
Provided by Sam Sifton
Categories lunch, quick, salads and dressings, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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 1/4 cup of the bacon fat in the skillet.
- 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 1/2 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.
- Put the iceberg wedges on plates. Drizzle with the warm dressing, and sprinkle with the bacon pieces, blue cheese and parsley. Serve immediately.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 709 milligrams, Sugar 8 grams, TransFat 0 grams
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