This Vegan Wedge Salad is the best you’ll ever try! Super savory shiitake bacon crumbles plus an iconic Russian dressing top a crisp wedge of iceberg lettuce for total umami satisfaction and a vegan salad you’ll crave long after you’ve finished.
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Keep it simple stupid….is generally what comes to mind when I think about this extraordinary yet straightforward wedge salad. Would you believe I didn’t even know what a wedge salad was a few years ago? Nope. The bacon and the blue cheese probably turned me off before I could even comprehend the changes I would make to endear me to the wedge salad forever and ever.
Are there other recipes that once veganized you claimed as favorites? I’ll throw another gem out there: BBQ Baked Beans. Lemme know in the comments what your favorite swapped up deliciousness is.
This vegan wedge has all the classic elements to it: crisp and fresh, savory and satisfying, creamy and tangy. UGH….so good! As if that isn’t enough, here’s another idea: Take that wedge of iceberg, put it between two slices of toasted sourdough with ample Russian dressing, some shiitake bacon and a thick slice of tomato for the ultimate in vegan BLT sammie heaven! Just a thought….
Key Ingredient Notes
- This homemade oil-free Russian dressing is made with simple ingredients. Ditch the bottled dressing and make this in just 5 minutes.
- Shiitake mushrooms: totally transform these beauties into a satisfying vegan bacon…trust me on this one, they are easy to make and incredibly satisfying.
Prep the Veggies
Remove any wilted or damaged leaves from the head of iceberg lettuce. Cut in half through the core.
Rinse each half under streaming water, carefully removing any dirt and grit. Pat dry. Cut each half into three sections, carefully keeping core intact to produce a total of 6 wedges.
Wash tomatoes and then cut into quarters or sixths, depending on how large they are.
Use a damp paper towel to gently clean shiitakes, removing any dirt. Cut into small dice.
Make the Russian Dressing
Add everything but water to a small bowl or pitcher and whisk well.
Slowly add water 1-2 tablespoons at a time until pourable consistency is achieved. Set aside.
Make the Shiitake Bacon Crumbles
Heat a cast iron skillet to medium. Swirl in olive oil and tamari. Then add the diced shiitake mushrooms.
Stir to evenly coat. Cook over medium heat, stirring occasionally for about 4 minutes, as the mushrooms become crisp and brown.
Sprinkle on paprika, salt and pepper.
Continue to cook, stirring, for 1-2 minutes as the mushrooms take on a golden color, absorb the spices, and crisp up even more.
Assemble the Salad
Place the 6 wedges of iceberg onto a serving platter.
Drizzle with the Russian dressing, scatter the vegan bacon crumbles and the chopped tomatoes and then add more dressing as desired.
Debra’s Pro Tips
- It doesn’t matter if the iceberg wedges you cut are evenly sized….cuz that’s kinda how people’s appetites are. Some like larger portions of salad than others. It totally works itself out.
- Some folks will like the dressing and toppings more than the wedge itself. Be prepared and pass around a small pitcher of extra Russian dressing and shiitake bacon crumbles.
- This is a knife and fork type situation….make sure you set the table with appropriate cutlery.
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📖 Recipe
Vegan Wedge Salad with Shiitake Bacon and Russian Dressing
Ingredients
- 1 head iceberg lettuce
- 1 cup quartered cherry tomatoes
Shiitake Bacon Crumbles
- 3 oz. shiitake mushrooms diced
- 1 tablespoon olive oil
- 1 tablespoon low-sodium tamari
- ½ teaspoon sweet paprika
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
Oil-free Russian Dressing
- ½ cup tahini
- 2 tablespoon tomato paste
- 3 tablespoon apple cider vinegar
- 2 tablespoon pure maple syrup
- 1 tablespoon low-sodium tamari
- 1 tablespoon prepared horseradish
- ¼ cup small dice, dill pickles
- 2 tablespoon dill pickle juice
- 1 shallot, finely diced
- ½ teaspoon sea salt
- ¼ cup water
Instructions
- Dice tomatoes and set aside
- Cut iceberg through the core in half and then rinse well. Pat dry. Cut each half into 3 sections, leaving a bit of core in each wedge to help hold it together. Place the 6 wedges onto a serving platter.
Make the Russian Dressing
- Place all ingredients, except water, into a mixing bowl or tall container. Use a fork or whisk to mix everything, until well incorporated. Use the water, 1 tablespoon at a time, to thin to pourable consistency. Set aside.
Make the Shiitake Bacon Crumbles
- Cut the mushrooms into small dice.
- Heat a heavy skillet (I prefer cast iron for this recipe) over medium heat. Swirl in the olive oil and tamari. Add the diced shiitake and stir to coat. Cook, stirring occasionally for about 4 minutes, until they begin to crisp and dry out.
- Sprinkle on the salt, paprika and pepper. Cook for another 1-2 minutes, as the spices adhere to the mushrooms.
Plate/Garnish/Serve
- Drizzle a bit of Russian dressing onto each iceberg wedge on the platter. Sprinkle with diced tomatoes and some shiitake bacon crumbles. Add a bit more dressing. Serve with remaining dressing on the side for those who want to pour a bit more onto their wedge.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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