Smoky Shiitake and Zesty Russian Vegan Wedge

Essential Ingredients for Success

While this recipe champions simplicity, the quality of a few key ingredients truly makes all the difference in achieving that irresistible flavor and texture. Here’s a closer look at the stars of our vegan wedge salad:

• **Homemade Oil-Free Russian Dressing:** This isn’t just a topping; it’s the heart and soul of the salad. Forget those store-bought bottles filled with unnecessary oils and preservatives. Our homemade version is crafted with simple, wholesome ingredients like tahini, tomato paste, apple cider vinegar, and dill pickles. It comes together in less than 5 minutes, offering a fresh, vibrant, and surprisingly rich flavor that you simply can’t get from a bottle. Its oil-free nature also makes it lighter and healthier, without sacrificing any of the creamy tang.
• **Shiitake Mushrooms:** These remarkable fungi are the secret to our incredibly satisfying vegan “bacon.” When properly prepared, shiitakes undergo a magical transformation, developing a wonderfully chewy texture and a deep, savory, almost smoky flavor that genuinely mimics the umami richness of bacon. They’re not just a substitute; they’re a delicious ingredient in their own right, providing a fantastic bite and depth to the salad. Easy to make and unbelievably satisfying, you’ll be amazed at how well they work.
• **Crisp Iceberg Lettuce:** The quintessential foundation of any wedge salad. Its firm, crunchy leaves and mild flavor provide the perfect canvas for the bold dressing and savory toppings. Choosing a fresh, tightly packed head of iceberg is crucial for that iconic, refreshing crunch.
• **Ripe Cherry Tomatoes:** These add a burst of sweet acidity and a beautiful pop of color. Quartering them ensures each bite gets a juicy tang, complementing the richness of the dressing and the earthiness of the shiitake bacon.

Start by carefully inspecting your head of iceberg lettuce. Remove any outer leaves that appear wilted, bruised, or damaged, ensuring you’re left with only the freshest, most vibrant greens. Then, place the head on a cutting board and slice it cleanly in half, right through its core. This initial cut makes the rinsing process much easier.

Rinse each lettuce half thoroughly under cool, streaming water, gently separating the leaves to dislodge any hidden dirt or grit. Cleanliness is key for a truly enjoyable salad! After rinsing, pat the lettuce dry with paper towels or use a salad spinner to remove excess moisture; this helps keep the lettuce crisp. Once dry, cut each half into three even sections, making sure to keep a small portion of the core intact in each wedge. This ingenious trick helps each wedge hold its shape beautifully, giving you a total of six perfectly portioned servings.

Next, wash your cherry tomatoes thoroughly under cold water. Depending on their size, you’ll want to cut them into quarters or sixths. The goal is to create bite-sized pieces that distribute evenly across the salad, ensuring a burst of juicy flavor in every forkful. Set them aside in a small bowl while you prepare the other components.

For the shiitake bacon crumbles, begin by gently cleaning the shiitake mushrooms. A damp paper towel is all you need to wipe away any dirt or debris; avoid rinsing them directly under water, as they can absorb too much moisture. Once clean, slice the mushrooms into small, uniform dice. This small size is crucial for achieving that crispy, bacon-like texture when cooked. The smaller the dice, the crispier and more bacon-like they’ll become!

To create our luscious oil-free Russian dressing, gather all the ingredients (except the water) and combine them in a small mixing bowl or a tall pitcher. The tahini forms the creamy base, while tomato paste, apple cider vinegar, maple syrup, tamari, horseradish, diced dill pickles, pickle juice, and finely diced shallots contribute layers of complex flavor. Use a sturdy whisk or fork to thoroughly combine everything until the mixture is smooth and well incorporated. Ensure there are no lumps of tahini remaining for a perfectly creamy consistency.

Once your dressing base is smooth, begin to slowly add the water, one to two tablespoons at a time. Whisk continuously as you add the water, gradually thinning the dressing until it reaches a pourable consistency. You want it thick enough to cling to the lettuce, but liquid enough to drizzle beautifully. Taste and adjust seasonings if necessary. Once perfected, set the dressing aside. It can be made ahead of time and stored in the refrigerator for several days, allowing the flavors to meld even further.

Place a sturdy cast iron skillet (my preferred choice for achieving the best crispiness) over medium heat and allow it to heat up for a minute or two. Once warm, swirl in the olive oil and low-sodium tamari. These liquids will help the mushrooms cook evenly and infuse them with a savory depth. Add your finely diced shiitake mushrooms to the hot skillet. The sizzle and aroma will immediately tell you that you’re on the right track!

Stir the mushrooms continuously to ensure they are evenly coated in the oil and tamari. Continue to cook over medium heat, stirring occasionally to prevent sticking and promote even browning. This initial cooking phase should last about 4 minutes. During this time, the mushrooms will release their moisture, then begin to crisp up and develop a beautiful golden-brown color, signalling the start of their “bacon” transformation.

Once the mushrooms are nicely browned and starting to crisp, it’s time to infuse them with that classic bacon-like flavor. Generously sprinkle on the sweet paprika, sea salt, and ground pepper. The paprika not only adds a touch of smoky sweetness but also contributes to the rich color of the crumbles. Stir well to ensure every piece of mushroom is coated with the aromatic spices.

Continue to cook the spiced mushrooms for another 1-2 minutes, stirring constantly. During this final stage, the mushrooms will take on an even deeper golden hue, fully absorb the beautiful spices, and crisp up even further, developing an incredibly satisfying, almost brittle texture. Once they reach your desired level of crispiness, remove them from the heat. These shiitake bacon crumbles are so good, you might find yourself snacking on them straight from the pan!

Arrangement matters when serving a wedge salad, as it enhances both the visual appeal and the eating experience. Carefully place your six beautifully cut wedges of crisp iceberg lettuce onto a large serving platter. Fan them out slightly or arrange them in a circular pattern to create an inviting presentation. The goal is to make each wedge easily accessible for drizzling and garnishing.

Now for the grand finale! Generously drizzle each iceberg wedge with your homemade oil-free Russian dressing. Don’t be shy – the dressing is a key component of this salad’s appeal. Next, scatter the smoky vegan shiitake bacon crumbles evenly over the dressed wedges, followed by a vibrant sprinkle of the fresh chopped tomatoes. For those who love extra flavor, add a final flourish of dressing. Serve immediately, perhaps with a small pitcher of extra Russian dressing and a bowl of shiitake bacon on the side, allowing everyone to customize their perfect bite. Enjoy the symphony of flavors and textures!

Expert Tips for the Perfect Vegan Wedge Salad

Achieving a truly exceptional wedge salad goes beyond just following the steps. Here are some pro tips to ensure your vegan rendition is always a resounding success:

• **Embrace Imperfection in Wedges:** Don’t stress if your iceberg wedges aren’t perfectly uniform in size. In fact, slightly varied portions cater beautifully to different appetites – some guests might prefer a more substantial slice, while others a daintier one. It all works out in the end, adding a rustic charm to your platter.
• **Offer Extra Dressings & Toppings:** A truly hospitable host anticipates preferences! Be prepared by passing around a small pitcher of extra homemade Russian dressing and a bowl of additional shiitake bacon crumbles. This allows everyone to customize their salad to their liking, ensuring maximum enjoyment for all.
• **Master the Art of Crispiness:** For the ultimate iceberg crunch, ensure your lettuce is thoroughly dry before cutting and dressing. Excess moisture can dilute the dressing and lead to soggy greens. A salad spinner is your best friend here, or patting each leaf meticulously dry with paper towels.
• **Chill Factor is Key:** Serve the iceberg lettuce and dressing well-chilled. The contrast between the cool, crisp lettuce and the warm, savory shiitake bacon (if you make it fresh right before serving) creates an exquisite sensory experience.
• **Mind Your Cutlery:** This is undeniably a knife-and-fork affair! The sturdy wedges and generous toppings require appropriate cutlery. Make sure your table is set with a sharp salad knife and a sturdy fork for an effortless and elegant dining experience.
• **Batch Prep for Convenience:** The shiitake bacon crumbles and Russian dressing can be made in advance. Store the crumbles in an airtight container at room temperature (or refrigerated for longer storage) and the dressing in the fridge for up to a week. This makes assembly on the day of serving incredibly quick and easy.

Vegan Wedge Salad with Shiitake Bacon and Russian Dressing

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