Looking to spice up your salad game? This unique twist on the classic wedge salad combines creamy coconut ranch dressing with the savory crunch of furikake. It’s a harmonious blend of flavors and textures that will elevate your meal. Whether you’re hosting a dinner party or simply treating yourself, this salad is sure to impress.
Ingredients of Wedge Salad Coconut Ranch and Furikake
For the Dressing
- 1/2 cup plus 2 tablespoons buttermilk
- 1/2 cup well-stirred coconut cream (from 1 can)
- 1/2 cup sour cream
- 3 tablespoons finely chopped fresh chives
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dry mustard
For the Salad
- 1 large head iceberg lettuce (about 2 1/4 pounds), outer leaves removed, cut into 6 wedges
- 2 tablespoons furikake
- Black pepper, for garnish
Instructions of Wedge Salad Coconut Ranch and Furikake
Preparing the Coconut Ranch Dressing
- Combine Ingredients: In a medium bowl, whisk together the buttermilk, coconut cream, sour cream, chives, lemon juice, kosher salt, garlic powder, onion powder, and dry mustard until smooth. Taste and adjust the seasoning with additional salt if necessary.
- Chill: For best results, cover and refrigerate the dressing for at least 30 minutes to allow the flavors to meld. This dressing can be made ahead and stored in a sealed container in the refrigerator for up to 5 days.
Assembling the Salad
- Prepare the Lettuce: Arrange the iceberg lettuce wedges on a serving platter or individual plates.
- Dress the Salad: Generously drizzle the coconut ranch dressing over each lettuce wedge. Make sure to get some dressing on all sides.
- Add the Furikake: Sprinkle the furikake evenly over the dressed wedges. This will add a savory umami flavor and a slight crunch.
- Season: Finish by grinding a bit of fresh black pepper over each wedge for added flavor and garnish.
Serving Suggestions
This salad is perfect as a refreshing appetizer or as a light main course when paired with a protein of your choice, such as grilled chicken, fish, or tofu. Don’t forget a crusty piece of bread to mop up any leftover dressing on your plate!
The combination of the cool, crisp iceberg with the creamy coconut ranch and the unique taste of furikake creates a salad experience that’s out of the ordinary. It’s a simple yet elegant dish that’s as enjoyable to look at as it is to eat.
Enjoy your culinary creation! And don’t forget to experiment with different toppings and protein options to make this salad your own. Happy cooking!
Additional Tips
- For added flavor, try adding a teaspoon of miso paste to the dressing before whisking.
- If you can’t find furikake at your local grocery store, try using Japanese seven spice or toasted sesame seeds instead.
- To make this salad vegan, swap out the dairy ingredients for non-dairy alternatives such as coconut yogurt or cashew cream.
- Don’t be afraid to get creative with your plating. You can arrange the wedges in a circle and drizzle the dressing in a spiral for an eye-catching presentation.
- This dressing also makes a great dip for raw vegetables, so don’t hesitate to serve any extra on the side. So go ahead, indulge in this delicious and unique twist on the classic wedge salad! Stay creative and happy cooking!
