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Wedge Salad With Warm Bacon Dressing Recipe

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This recipe for Wedge Salad With Warm Bacon Dressing is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DRESSING:
6 ounces thick-cut bacon, cut into 1/2-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

SALAD:
1 large head of iceberg lettuce, cut and cored into 4 wedges
4 ounces blue cheese, crumbled
¼ cup roughly chopped fresh parsley
Directions:
Directions:
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
Personal Notes:
Personal Notes:
This recipe appeared in Sam Sifton's New York Times "What To Cook This Week", October 8, 2017.

 

 

 

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