St. Anselms Iceberg Wedge Salad

1. 1

   In a large skillet set over medium heat, cook the bacon until crisp, approximately 8 to 10 minutes.

2. 2

   Using tongs or a slotted spoon, remove the bacon to a plate lined with paper towels to drain.

3. 3

   Pour off all but 1/4 cup of the bacon fat in the skillet.

4. 4

   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.

5. 5

   Add 1 1/2 cups water to the mixture, along with the vinegar, sugar and mustard, and allow to come to a simmer.

6. 6

   Whisk the mixture frequently until the dressing is thick enough to resemble gravy and coat the back of a spoon, approximately 10 minutes.

7. 7

   Season to taste with salt and pepper and remove from the heat.

8. 8

   Put the iceberg wedges on plates.

9. 9

   Drizzle with the warm dressing, and sprinkle with the bacon pieces, blue cheese and parsley.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.