Iceberg Wedges with Thousand Island Dressing and Crispy Onions

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  • Servings: 20

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  • 2 cups mayonnaise
  • 1/4 cup buttermilk
  • 3 tablespoons ketchup
  • 3 tablespoons sweet pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
crispy onions
  • 2 small yellow onions, halved lengthwise and thinly sliced crosswise
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • Salt and freshly ground pepper
  • Vegetable oil, for frying
  • 4 medium heads of iceberg lettuce, each cut through the core into 6 wedges

How to make this recipe

  1. In a medium bowl, whisk the mayonnaise with the buttermilk, ketchup, sweet pickle relish and Worcestershire sauce. Season with the salt, pepper and cayenne and refrigerate until chilled.

  2. In a medium bowl, cover the onions with the buttermilk and let stand for 10 minutes. In a shallow dish, generously season the flour with salt and pepper.

  3. In a medium cast-iron skillet, heat 2 inches of vegetable oil to 350?. Drain the onions in a colander, then dredge them in the seasoned flour. Transfer the onions to a strainer and shake off the excess flour. Working in 3 to 4 batches, fry the onions in the hot oil until golden brown, about 2 minutes per batch. Using a wire skimmer, transfer the fried onions to paper towels to drain. Season with salt.

  4. Arrange the iceberg wedges on 2 large platters. Top each wedge with a generous tablespoon of the dressing and crispy onions and serve immediately.

Contributed By Published October 2013

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