Step 1

First, make the pickled onions: Put the onion into a non-reactive bowl. Combine 4 tablespoons cider vinegar with the water, honey, and 1/4 teaspoon salt and pour over the onions. Set aside while you make the rest of the salad (20-30 minutes), stirring occasionally.

Step 2

In a large frying pan, cook the bacon over medium heat until crisp. Drain on paper towels. Remove all but 1-2 tablespoons of the fat from the pan, and add the bread cubes. Cook over medium-low heat, turning often, until browned, 5-8 minutes. Transfer the croutons to the plate with the bacon.

Step 3

In a medium bowl, whisk together the mayonnaise, buttermilk, oil, and remaining 1/4 teaspoon salt and set aside.

Step 4

Place the lettuce on a platter; drain the pickled onions and scatter them on top along with the tomatoes, bacon, and croutons. Drizzle with dressing, toss gently, and serve.

Step 5

Debbie Koenig is the author of the cookbook Parents Need to Eat Too. She lives with her family in Brooklyn.