Once you try these crispy fried onions, you'll want to put them on everything, not just this easy little salad, from Chef Lynn Crawford.

Ingredients

1 large head Bibb lettuce, washed, dried and torn into bite-sized pieces

Dressing

1/4 cup olive oil
2 tbsp sherry vinegar
1 tsp honey, or to taste
1 tsp minced shallot
as needed salt and pepper

Crispy Fried Onions

1/2 cup all-purpose flour
2 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
as needed vegetable oil, for deep frying
2 cups very thinly sliced sweet Vidalia onions, or yellow cooking onions

Preparation

1. Whisk together all dressing ingredients and set aside.
2. Pour dressing over torn Bibb lettuce and toss gently to coat evenly. Garnish with crispy fried onions and serve immediately.

For the fried onions

1. Whisk together flour, cornstarch, salt, pepper and water to form a smooth batter.
2. In a deep sided medium saucepot set over medium-high heat, add oil to a 2-inch depth and heat to 375F (190C).
3. Working in several small batches, dredge onions in batter mixture and fry in hot oil until crispy and golden, about 2 minutes. Transfer to paper towel lined tray. Salt lightly.

Yield: Serves 4 as a side dish