Wedge Salad with Come Hither Dressing

I don’t know about you, but I just love a good wedge salad. If a menu says WEDGE, I say yes.

Now, get ready – this post is longgggg – so sorry. This is a rather labor intensive salad (which should be an oxymoron), so be prepared……

Wedgie Salad with Come Hither Dressing  

The Dressing:
1 cup Mayonnaise
1 cup Ketchup
4 Tbs Grated Onion
1 tsp (or more if you’d like!) Cayenne Pepper

Combine and chill for several hours – we use this dressing all the time, so there is always a recycled dressing container with some in it.

*Fun little history – this dressing/sauce originated in Mississippi, and it’s really called Comeback Sauce – not many folks know about it*

THE Salad:
Cored Iceberg lettuce, cut in half, then cut into thirds – you should have 6 total “wedges”
Diced Cucumbers
Diced Tomatoes
1 slice crumbled bacon per salad
Fried Onion Strings – recipe to follow.

 Place your wedge of lettuce on a plate, bowl, whatever vessel you are serving this delectable item in. Spoon about two tablespoons of sauce of the lettuce. Pile with cucumber, tomato, bacon and onions. I like to try and stack mine as high as possible – making for a more eye appealing presentation.

 Nowwww, for the fried onion strings….. These little yummies are addicting, so be careful.

Begin by preheating a dutch oven of oil…. lots and lots. We’re deep frying here, so be generous.

 Fill a bowl with some milk  – about two + cups, followed by an acid of some sort. I used about half a cup of apple cider vinegar. Let it sit and “marry” while you slice your onion.

 Now, slice your onions real thin, like really thin – add them to the milky-ness…. I let mine sit while I go do something, like get the mail, water the flowers, etc.

Come back and add the onions to a bowl of this mixture: one and half cups of flour, one and a half cups of self-rising corn meal, pepper and salt to taste.

 Coat them well with flour with a set of tongs – and prepare to fry!

Drop them into the oil, which should be preheated to 375˚ – I don’t use a thermometer, I just guesstimate. Don’t go anywhere while these little babies are in their hot tub – they cook rather quickly – maybe 30 seconds? Take them out with a slotted spoon and drain on a paper towel.

Keep going until you have done all your onions – I usually do about two onions – one onion yields plenty!

This is what you should end up with – a HUGE pile of onions.

Sprinkle with a tinge of salt, and ENJOY!

We (my family) love this salad. And, it’s summer time – perfect weather for a cold salad on a hot day!

I hope you enjoy this meal as much as we do.