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.

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  1. Looks fabulous, Ashley! Wedge salads are on the top pf my list, and they will be even better with your delish onions! White BBQ sauce, or "Comeback Sauce" is some good eatin'! Great post!

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