ROMAINE WEDGE SALADS WITH BUTTERMILK DRESSING
Makes 6 servings
½ pound peppered bacon, chopped
½ (12-ounce) loaf challah, cubed
2 cups peanut oil
1 medium yellow onion, thinly sliced
½ teaspoon kosher salt
1 cup all-purpose flour
3 heads romaine lettuce, halved
2 tomatoes on the vine, sliced
Buttermilk Dressing (recipes follow)
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°.
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
