Crawfish Wedge Salad

In a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.

Pat crawfish dry with a paper towel. In a large bowl, toss together crawfish, flour, and Cajun seasoning. Add to skillet and cook over medium heat until crispy. Add green onion and cook for 1 minute. Remove from skillet and let drain on paper towels.

Remove core from lettuce, keeping lettuce intact. Rinse and drain. Cut into 4 wedges. Drizzle with Cajun Buttermilk Dressing, and top with crawfish mixture, bacon, and tomatoes. Serve with lemon. Garnish with parsley, if desired.

In a medium bowl, whisk together all ingredients. Cover and refrigerate for at least 1 hour or up to 2 weeks.