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.
For the dressing:
- 6ounces thick-cut bacon, cut into 1/2-inch pieces
- 2tablespoons all-purpose flour
- ½cup cider vinegar
- 1tablespoon granulated sugar
- 1tablespoon Dijon mustard
- Kosher salt and cracked black pepper, to taste
For the salad:
- 1large head of iceberg lettuce, cut and cored into 4 wedges
- 4ounces blue cheese, crumbled
- ¼cup roughly chopped fresh parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
340 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 13 grams protein; 49 milligrams cholesterol; 670 milligrams sodium
- 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.