Best St Anselms Iceberg Wedge Salad Recipes

ST. ANSELM'S ICEBERG WEDGE SALAD

St. Anselm's Iceberg Wedge Salad image

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

Ingredients

6 ounces thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1/2 cup cider vinegar
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
Kosher salt and cracked black pepper, to taste
1 large head of iceberg lettuce, cut and cored into 4 wedges
4 ounces blue cheese, crumbled
1/4 cup roughly chopped fresh parsley

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

EASY ICEBERG WEDGE SALAD

Easy Iceberg Wedge Salad image

A few years ago, I had a wedge salad in a restaurant and really enjoyed it. I found this variation on the internet; it's easy to make and tastes great.

Provided by TasteTester

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 slices bacon
8 ounces ranch dressing
1 -2 garlic clove, to taste, minced
1/4 cup chopped fresh basil
1 large head iceberg lettuce, cut into 4 wedges
1/4 cup crumbled blue cheese
shredded basil (to garnish) (optional)

Steps:

Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels. Crumble bacon and set aside.
Combine dressing, garlic and basil in small bowl; stir well.
Top each lettuce wedge with dressing and sprinkle with bacon and blue cheese. Garnish with shredded basil, if desired.

ICEBERG WEDGE

Iceberg Wedge image

Provided by Tyler Florence

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large head iceberg lettuce, cut into large wedges
1 cup grape tomatoes, split down the middle
2 tablespoons chopped flat-leaf parsley, for garnish
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
extra-virgin olive oil
Bleu cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 tablespoon fresh lemon juice
6 ounces (3/4 cup) crumbled mild blue cheese such
2 tablespoons chopped fresh chives

Steps:

Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.