Key Ingredient Notes for Your Perfect Vegan Wedge Salad

• Iceberg Lettuce: Often underestimated, iceberg is crucial for a wedge salad because of its unique crispness and high water content, which provides a refreshing counterpoint to the rich dressing and savory bacon. Look for a firm, dense head with bright green outer leaves.
• Shiitake Mushrooms: These incredible mushrooms are the secret to our irresistible vegan bacon. When diced and cooked properly, their naturally meaty texture and rich umami flavor transform into a surprisingly realistic and utterly delicious bacon substitute. They’re easy to make and incredibly satisfying!
• Homemade Oil-Free Russian Dressing: Forget store-bought bottled dressings! Our homemade oil-free Russian dressing is crafted with simple, wholesome ingredients like tahini, tomato paste, and apple cider vinegar, creating a perfectly balanced creamy, tangy, and slightly sweet flavor profile. It comes together in just about 5 minutes and offers a freshness that pre-made dressings simply can’t match.
• Tomatoes: The vibrant color and juicy sweetness of fresh tomatoes are essential for cutting through the richness of the dressing and bacon. Cherry or grape tomatoes are ideal for their size and burst of flavor, but any ripe, flavorful tomato will do. Quartering them ensures a good ratio in each bite.

Begin by gently removing any wilted or damaged outer leaves from your head of iceberg lettuce. With a sharp knife, carefully cut the head in half directly through its core. This foundational cut will help maintain the integrity of your wedges.

Rinse each lettuce half thoroughly under cool, streaming water, taking care to dislodge any dirt or grit trapped within the leaves. Gently pat them completely dry with paper towels – this is crucial for the dressing to adhere properly. Then, cut each half into three even sections, ensuring a small portion of the core remains intact in each wedge to help them hold their shape. This process will yield a total of 6 beautiful, sturdy wedges.

Wash your cherry tomatoes thoroughly under cold water. Depending on their size, cut them into quarters or sixths. Smaller pieces ensure that the tomato flavor is evenly distributed throughout each bite of the salad, adding bursts of freshness.

Using a damp paper towel or a soft brush, gently clean the shiitake mushrooms to remove any surface dirt. Avoid rinsing them directly under water, as they absorb moisture easily. Once clean, meticulously cut them into small, uniform dice. This small size is essential for achieving that perfect crispy, bacon-like texture when cooked.

In a small mixing bowl or a tall container, combine all the Russian dressing ingredients except for the water. This typically includes tahini, tomato paste, apple cider vinegar, maple syrup, tamari, prepared horseradish, diced pickles, pickle juice, shallot, and sea salt. Whisk everything vigorously until it’s thoroughly combined and a smooth, thick consistency is achieved.

Now, slowly add the water, one to two tablespoons at a time, continuing to whisk until the dressing reaches a perfectly pourable, yet still creamy, consistency. Taste and adjust seasonings if needed. Once perfect, set the dressing aside. It can also be made ahead of time and stored in the refrigerator, allowing the flavors to meld even further.

Heat a sturdy cast iron skillet (or any heavy-bottomed pan) over medium heat. Cast iron is particularly effective for achieving crispy results due to its even heat distribution. Once hot, swirl in the olive oil and low-sodium tamari. Add the finely diced shiitake mushrooms to the pan and stir immediately to ensure they are evenly coated with the oil and tamari mixture. This is the first step to developing their rich flavor.

Continue to cook the shiitake mushrooms over medium heat, stirring occasionally to prevent burning and ensure even browning. Cook for approximately 4 minutes, or until the mushrooms begin to visibly crisp up, dry out, and take on a beautiful golden-brown color. This initial cooking phase is crucial for extracting moisture and achieving the desired texture.

Once the mushrooms are golden and starting to crisp, sprinkle them generously with sweet paprika, sea salt, and ground pepper. The paprika adds a subtle smokiness and a lovely reddish hue, enhancing the “bacon” illusion. Stir everything together well, ensuring the spices coat each piece of mushroom evenly.

Continue to cook the spiced mushrooms for another 1-2 minutes, stirring constantly. During this final stage, the mushrooms will fully absorb the spices, deepen their golden color, and achieve an even crisper, more bacon-like texture. Remove from heat and set aside – these savory crumbles are now ready to elevate your salad!

Carefully arrange the 6 crisp wedges of iceberg lettuce onto a large serving platter or individual plates. Ensure there’s enough space between each wedge for the toppings and dressing to be distributed beautifully. The presentation is almost as important as the taste!

Generously drizzle the prepared Russian dressing over each iceberg wedge. Don’t be shy – the creamy dressing is key to this salad’s appeal. Next, liberally scatter the savory shiitake bacon crumbles and the bright, chopped tomatoes over and around the wedges. Add a final touch with a bit more dressing, if desired. Serve immediately, perhaps with extra dressing and bacon crumbles on the side for those who love to customize their experience.

Pro Tips for Your Best Vegan Wedge Salad Ever

• Embrace Imperfection: Don’t stress about cutting perfectly uniform iceberg wedges. People’s appetites vary, and slightly different sizes allow for individual preferences. It always works out beautifully!
• Chill for Crispness: For the ultimate crunch, ensure your iceberg lettuce is well-chilled before prepping. After washing and drying, you can even place the cut wedges in the refrigerator for an extra 15-30 minutes.
• Extra Toppings on the Side: Some guests might prefer more dressing or an abundance of shiitake bacon crumbles. Be a gracious host and offer a small pitcher of extra Russian dressing and a bowl of additional crumbles for self-serving.
• The Right Tools: This is unequivocally a knife-and-fork affair! Make sure your table is set with appropriate cutlery, as a wedge salad isn’t meant for a delicate fork-only approach.
• Make Ahead Components: The Russian dressing can be prepared up to 3-4 days in advance and stored in an airtight container in the refrigerator. The shiitake bacon crumbles can also be made a day ahead and reheated briefly in a skillet or oven for ultimate crispness just before serving.
• Customization is Key: Feel free to add other fresh toppings like thinly sliced red onion, finely chopped chives, or even diced avocado for extra creaminess. A sprinkle of fresh parsley can also add a nice pop of color and flavor.
• Complete the Meal: While this salad is wonderfully satisfying on its own, it also pairs beautifully with a light soup, grilled plant-based protein, or a simple grain dish for a more substantial meal.

Vegan Wedge Salad with Shiitake Bacon and Russian Dressing

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