These Romaine Wedge Salads with Buttermilk Dressing are delicious any time of year.
Romaine Wedge Salads with Buttermilk Dressing
Serves: 6
Ingredients
- 1⁄2 pound peppered bacon, chopped
- 1⁄2 (12-ounce) loaf challah, cubed
- 2 cups peanut oil
- 1 medium yellow onion, thinly sliced
- 1⁄2 teaspoon kosher salt
- 1 cup all-purpose flour
- 3 heads romaine lettuce, halved
- 2 tomatoes on the vine, sliced
- Buttermilk Dressing (recipes follow)
Instructions
- In a 10-inch cast-iron skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
- Add cubed bread to skillet; cook over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove from skillet.
- Add oil to skillet, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a medium bowl, toss together onion and salt. Add flour, tossing to coat. Shake off excess flour, and place onion in hot oil. Fry until golden brown, about 3 minutes. Let drain on paper towels.
- Serve romaine wedges with tomato, bacon, croutons, and fried onions. Serve with Buttermilk Dressing.
Buttermilk Dressing
Serves: about 2 cups
Ingredients
- 1 cup mayonnaise
- 3⁄4 cup whole buttermilk
- 1⁄2 cup sour cream
- 2 tablespoons minced fresh chives
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon kosher salt
Instructions
- In a small bowl, stir together all ingredients until combined.
