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St. Anselm’s Iceberg Wedge Salad

Sam Sifton
  • 30 minutes
  • Serves 4

INGREDIENTS

6 oz

Bacon, thick-cut

1

large head Iceberg lettuce

1/4 cup

Parsley, fresh

1 tbsp

Dijon mustard

2 tbsp

All-purpose flour

1 tbsp

Granulated sugar

1

Kosher salt and cracked black pepper

1/2 cup

Cider vinegar

4 oz

Blue cheese