• 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.