Wedge Salad with Mushroom Bacon

Recipe PREP 15 min COOK 15 min

Wedge Salad with Mushroom Bacon

PREP 15 min COOK 15 min

Description

Featuring vegan ranch dressing and crispy shiitake "bacon," this eye-catching wedge salad delights with diverse textures and flavors. The vitamin D-rich mushrooms and juicy cherry tomatoes, packed with heart-healthy lycopene, create a satisfying dish that's as nutritious as it is beautiful. The best part(!): components can be prepped three days ahead.

Note: If you want to make your own breadcrumbs, cut bread into cubes and bake on a baking sheet in a 300°F/150°C oven until crunchy, 10 to 15 minutes. When cool, pulse in a food processor to breadcrumb consistency. This recipe makes more dressing than you might need for the salad; any leftover will keep in a covered container in the refrigerator for up to 3 days.

Ingredients

4 SERVES

Shiitake Mushroom Bacon

2 cups (85 g) shiitake mushrooms, sliced
1/2 tsp grapeseed oil
1 Tbsp (15 ml) coconut aminos
1½ tsp agave syrup
1 tsp liquid smoke
1 tsp Old Bay

Vegan Ranch

1 cup (200 g) soy-free vegan mayonnaise (such as Veganaise)
1 Tbsp (7 g) garlic powder
1 Tbsp (7 g) onion powder
1/2 Tbsp (7 g) salt
2½ Tbsp (40 ml) lemon juice
1¼ cups (60 g) chives, finely chopped (reserve some for garnish)

Wedge Salad

1 head of iceberg lettuce, trimmed and cut into 4 wedges
4 oz (120 g) grape tomatoes, halved
1/2 cup (40 g) Shiitake Mushroom Bacon
1/2 red onion, finely diced
1/4 cup (17 g) breadcrumbs
3 Tbsp (25 g) salted sunflower seeds

Directions

Step 1

Make the mushroom bacon: Heat the oven to 400°F/200°C. On a parchment-lined baking sheet, use your hands to coat the mushrooms with the oil, coconut aminos, agave syrup, liquid smoke, and Old Bay. Spread the mushrooms in an even single layer. Transfer to the oven and bake until the mushrooms are crispy, about 15 minutes.
Step 2

Make the vegan ranch dressing: In a bowl, whisk together the vegan mayonnaise, garlic powder, onion powder, salt, lemon juice, and chives until everything is incorporated. Set aside in the refrigerator. (This makes about 1½ cups dressing; store any left over in a covered container in the refrigerator for up to 3 days.)
Step 3

Put the lettuce wedges on 4 plates. Divide the toppings evenly among the plates: tomatoes, shiitake mushroom bacon, diced red onion, breadcrumbs, and sunflower seeds. Top with the vegan ranch dressing as desired. Garnish with chives. Serve immediately.

Explore Recipe Ingredients

Ingredient

Lettuce

About the author

Shenarri Freeman

Shenarri Freeman is the executive chef of Cadence, a vegan Southern soul food restaurant in New York City’s East Village. A recent graduate of the Institute of Culinary Education, Freeman made it to the 2023 Forbes 30 Under 30 Food & Drink List. She is also a holistic researcher and wellness advocate.

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