¼ cup brine from Quick-Pickled Okra (recipe follows)
4 tablespoons chopped fresh dill, divided
¾ teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
6 cups torn romaine lettuce
2 pounds assorted fresh tomatoes, sliced
10 Quick-Pickled Okra pods
Instructions
In a small nonstick skillet, cook bacon over medium heat until browned and crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
In a small bowl, whisk together bacon drippings, buttermilk, mayonnaise, brine, 2 tablespoons dill, ¼ teaspoon salt, and ¼ teaspoon pepper.
On a serving platter, arrange lettuce, tomato, and Quick-Pickled Okra. Sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Top with bacon and remaining 2 tablespoons dill. Serve immediately with dressing.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/pickled-okra-salad/