This lettuce wedge becomes a delicious vehicle for bacon, crispy fried onions and buttermilk dill dressing in this recipe.
At Sahm’s Place, one of my favorite restaurants in Indianapolis, I often order the lettuce wedge salad as a side dish to my meal. Their version has black olives and blue cheese dressing with diced tomatoes, and it is a fantastic way to start out the meal.
I’ve been wanting to make my own salad dressing for a long time now. I’ve realized that, while I do have a salad section on this site, I don’t have very many salad recipes, and this is the first salad dressing recipe.
While I really enjoy the blue cheese dressing that accompanies the lettuce wedge salad at Sahm’s (which I cannot say at many other restaurants), I wanted to create a dill dressing as dill is one of my favorite herbs. Only two teaspoons of the dried green stuff are needed to make this buttermilk dill dressing that will keep in the refrigerator for up to one week.
As seen above, this dressing is thick enough to dip your carrots in but thin enough to spread onto a salad. If you want it to be thicker, just leave the whole milk out.
I suggest making this dressing one day before you need it so the dill has time to permeate the buttermilk and mayonnaise.
Buttermilk Dill Dressing
- 2/3 cup buttermilk
- 2/3 cup mayonnaise
- 2 tbsp whole milk
- 1/8 tsp garlic powder
- 2 tsp dried dill
- 1/2 tsp salt
- In a large bowl, whisk all of the ingredients together. Store in a sealed container in the refrigerator for up to one week. Stir before serving.
- To make the onions: Grab two small bowls and pour buttermilk into one and flour into the other, about 1 cup each.
- Slice a yellow onion into thin circles and set in the buttermilk for 10 minutes.
- Heat a skillet over medium high heat with about 1/2 cup of canola oil. When the oil is hot, place the buttermilk-soaked onions into the flour and toss to coat.
- Fry the onions for 2-3 minutes on each side until brown. Remove and set on a paper towel lined plate.
- To assemble the salads: Cut a large head of lettuce in half and half again to make four quarters.
- Pour the dressing on top, then add the crispy fried onions and pieces of cooked bacon. I used 2 slices of bacon per wedge.