Well, it’s been hot in SoCal. And the thought of working in my test kitchen over a hot stove seems a little much for me. So, the time is right for a late summer salad which is both refreshing and innovative. The basis for this dish comes to us from our sister publication, FOOD&WINE, courtesy of Ann Taylor Pittman and Scott Mowbray.
Active Time: 10 mins
Total Time: 40 mins
Yield: 6 servings
This lighter version of the classic wedge salad replaces bacon and cheese with extra crunch and earthy flavors from bits of sesame seeds and seaweed in the Japanese spice mix furikake. The dressing, essentially a coconut-based ranch, gets its body from coconut cream. For a subtle allium bite, it’s spiked with fresh chives. Make this the grand opener for a dinner party or the main event at lunch.
Frequently asked questions
What is the difference between coconut milk and coconut cream?
Coconut milk is 10% fat, while coconut cream has twice as much and makes for richer dishes. (Be careful to not confuse coconut cream with cream of coconut, the sweet syrupy stuff used for piña coladas.) Manufacturing standards allow for plenty of leeway in terms of fat and solids content so check the ingredient list on the can and opt for the fewest ingredients possible. Most supermarkets, such as Whole Foods, Trader Joe’s, and Asian food stores, carry coconut cream.
What is furikake?
Furikake is a Japanese condiment made with sesame seeds, seaweed, dried herbs, and fish flakes. There are lots of flavors of furikake; in our tests, we used a nori kimi furikake (just salt, sugar, nori, and sesame seeds).
Notes from the Food & Wine Test Kitchen
Use leftover dressing just like you would use any traditional ranch: on another salad, as a dip for crudités or wings, in wraps, or with grilled salmon or shrimp. It would also be great as a dressing for potato salad or macaroni salad (which you can also sprinkle with some furikake!). The coconut cream firms up and thickens the dressing as it chills – if you prefer a thicker dressing, leave it in the fridge for longer; if you prefer a thinner consistency, let it come up to room temp before serving.
Make ahead
While the salad is best dressed right before serving, the dressing itself can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days.
Suggested pairing
Choose a substantial, oaky Chardonnay, such as Beringer Private Reserve Chardonnay.
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 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.
