The New Wedge Salad With Better-Than-Thousand-Island Dressing

Instructions

Using a mandoline or sharp chef's knife, slice the onion as thinly as possible into rings. Toss the onions with the lime juice and salt in a small bowl, separating the rings. Macerate until the onions are softened and bright pink in color, stirring occasionally, about 1 hour. The pickled onions will keep in an airtight container in the refrigerator for up to 1 week. Place the cooked beans or field peas in a clean kitchen towel and roll them around until dry. Pour enough oil into a 10-inch skillet so that it’s about 1⁄2-inch deep. Place the skillet over medium heat until the oil reaches 350 ̊F on an instant read thermometer. Line a tray with paper towels and set it near the stove. When the oil is to temperature, fry the legumes until golden and crispy, 6 to 8 minutes, adjusting the heat as needed. Use a slotted spoon to transfer the fried legumes to the tray, and season them with salt while they are still hot. Serve warm or at room temperature. After cooling to room temperature, the fried legumes will keep in an airtight container for up to 1 week. In a food processor, combine the sun-dried tomatoes, egg, lime juice, apple cider vinegar, garlic, chili powder, and salt and blitz to a coarse paste. With the motor running, slowly drizzle in the oil in a steady stream to emulsify. Stop and scrape down the sides and bottom of the bowl and blitz again. With the motor still running, pour in the buttermilk and process just to combine. Taste for seasoning. Chill the dressing in an airtight container until needed. (The dressing will keep in the refrigerator for up to 3 days.) Cut the romaine lengthwise into halves (if using small heads) or quarters (if us- ing one larger head). Using a mandoline or sharp chef’s knife, slice the cucumber as thinly as possible. Arrange one wedge of romaine on each plate with the cut sides up. Drizzle generously with the dressing, letting it fall between the leaves and form a little pool on the plate. Scatter the cucumbers, pickled onions, and crispy peas on top.

• small red onion Notes: 1, trimmed and peeled
• Juice of 2 large limes Notes: about 1⁄3 cup
• tsp. fine sea salt Notes: 1
• 11⁄2 cups cooked shelled beans or field peas Notes: home-cooked, frozen, or canned, drained and rinsed
• About 11⁄4 cups canola oil for frying
• fine sea salt
• 1⁄3 cup oil-packed sun-dried tomatoes Notes: drained and chopped
• large egg Notes: 1
• tbsp. fresh lime juice Notes: 2
• Tbsp. apple cider vinegar Notes: 1
• garlic Notes: 2 cloves, finely minced or pressed
• tsp. chili powder Notes: 1
• tsp. kosher salt Notes: 1
• 3⁄4 cup canola oil
• 1⁄2 cup buttermilk
• small or 1 large head romaine lettuce Notes: 2, chilled
• small cucumber Notes: 1
• recipe Lime-Pickled Red Onions Notes: 1
• recipe Crunchy Fried Field Peas or Beans Notes: 1