Leftover dressing can be repurposed as a delightful accompaniment for various dishes, from crudités to grilled salmon or shrimp. This recipe presents a lighter take on the classic wedge salad, substituting bacon and cheese with a satisfying crunch and earthy notes from sesame seeds and seaweed in the Japanese seasoning, furikake. The dressing, resembling a coconut-based ranch, gains its creamy texture from coconut cream, with a hint of freshness from chopped chives. Whether as a starter for a dinner party or the star of a lunch spread, this salad is sure to impress.
Coconut milk and coconut cream differ in fat content, with coconut cream offering a richer consistency due to its higher fat content. It’s essential not to confuse coconut cream with the sweetened cream of coconut used in cocktails like piña coladas. When selecting coconut cream, opt for varieties with minimal additional ingredients. Most major supermarkets and Asian food stores carry coconut cream.
Furikake, a Japanese seasoning blend, combines sesame seeds, seaweed, dried herbs, and fish flakes. Various flavors are available, with nori komi furikake being a popular choice. Look for furikake in Asian grocery stores or online retailers.
Leftover dressing can be utilized in multiple ways, such as on other salads, as a dip for vegetables or wings, in wraps, or even as a dressing for potato or macaroni salad. Its consistency can be adjusted by refrigerating for a thicker dressing or allowing it to come to room temperature for a thinner texture.
While it’s best to dress the salad just before serving, the dressing itself can be prepared ahead of time and stored in the refrigerator for up to two days.
For a perfect pairing, consider serving this salad with a substantial, oaky Chardonnay like Beringer Private Reserve Chardonnay.
Now, onto the ingredients and directions:
Ingredients:
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
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
Directions:
Make the dressing:
- Whisk together buttermilk, coconut cream, sour cream, chives, lemon juice, salt, garlic powder, onion powder, and dry mustard in a medium bowl.
- Season with additional salt to taste.
- Cover and refrigerate for at least 30 minutes or up to 2 days.
Make the salad:
- Arrange lettuce wedges on individual plates.
- Pour 1/4 cup dressing over each wedge.
- Sprinkle each with 1 teaspoon furikake, and garnish with black pepper.
- Serve remaining dressing on the side.
