Iceberg Wedges with Thousand Island Dressing and Crispy Onions

• 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
• 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

1. In a medium bowl, whisk the mayonnaise with the buttermilk, ketchup, sweet pickle relish and Worcestershire sauce.
2. Season with the salt, pepper and cayenne and refrigerate until chilled.
3. In a medium bowl, cover the onions with the buttermilk and let stand for 10 minutes.
4. In a shallow dish, generously season the flour with salt and pepper.
5. In a medium cast-iron skillet, heat 2 inches of vegetable oil to 350?.
6. Drain the onions in a colander, then dredge them in the seasoned flour.
7. Transfer the onions to a strainer and shake off the excess flour.
8. Working in 3 to 4 batches, fry the onions in the hot oil until golden brown, about 2 minutes per batch.
9. Using a wire skimmer, transfer the fried onions to paper towels to drain.
10. Season with salt.
11. Arrange the iceberg wedges on 2 large platters.
12. Top each wedge with a generous tablespoon of the dressing and crispy onions and serve immediately.

mayonnaise, buttermilk, ketchup, sweet pickle, worcestershire sauce, salt, freshly ground black pepper, cayenne, yellow onions, buttermilk, flour, salt, vegetable oil, wedges

Taken from www.foodandwine.com/recipes/may-2008-iceberg-wedges-with-thousand-island-dressing-and-crispy-onions (may not work)