New York Times Classic Wedge Salad w/ Bayley Hazen Blue


New York Times Classic Wedge Salad w/Bayley Hazen Blue

Makes 4 servings


6 ounces of thick cut bacon, cut into ½ inch pieces

2 T all-purpose flour

½ cup cider vinegar

1 T granulated sugar

1 T Dijon mustard

salt and cracked black pepper, to taste

1 large head iceberg lettuce, cut and cored into 4 wedges

4 ounces Bayley Hazen Blue, crumbled

¼ cup roughly chopped parsley


In a large skillet over medium heat, cook the bacon until crisp, around 8-10 minutes.

Remove the bacon and drain it on a piece of paper towel. Pour off all but ¼ cup bacon fat. Lower the heat and stir in the flour and cook, stirring often with a wooden spoon, until the flour is lightly browned, around 3-5 minutes. Add 1 ½ cups of water to this mixture, along with the vinegar, sugar and mustard and let it all come to a simmer. Whisk the mixture frequently until the dressing is thick like gravy and coats the back of a spoon, around 10 minutes. Season to taste with salt and pepper and remove from the heat. Put the iceberg wedges on plates, drizzle generously with the warm dressing and sprinkle with the bacon, blue cheese and parsley. Serve! Use extra sauce on vegetables.

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