Fried Shallot and Bacon Wedge Salad with Avocado Buttermilk Dressing
Serves: 4 large servings or 8 appetizer sized servings
 
Ingredients
  • Vegetable oil
  • 4 shallots, peeled and sliced thin
  • 1 head iceberg lettuce
  • Avocado buttermilk dressing
  • 4 strips bacon, cooked and chopped
  • 1 cup cherry tomatos, halved
Instructions
  1. In a medium sized pan over medium heat, add about 1 inch of vegetable oil. Heat oil until it sizzles when a small piece of shallot is added. Add about ¼ to ½ of the shallot slices, depending on the size of your pan (you don't want the slices too crowded or on top of each other). Fry until golden brown, flipping once during cooking. This will take 3-4 minutes per batch. Drain onto a clean paper towel and set aside. Continue with remaining shallots.
  2. Cut iceberg lettuce into 4 large or 8 smaller sized wedges. Drizzle with a generous portion of avocado buttermilk dressing (Click here for recipe). Top with bacon, tomatoes, and fried shallots. Serve immediately.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/fried-shallot-bacon-wedge-salad-avocado-buttermilk-dressing/