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
  1. 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.
  2. Add cubed bread to skillet; cook over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove from skillet.
  3. Add oil to skillet, and heat over medium heat until a deep-fry thermometer registers 350°.
  4. 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.
  5. Serve romaine wedges with tomato, bacon, croutons, and fried onions. Serve with Buttermilk Dressing.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/romaine-wedge-salads-with-buttermilk-dressing/