SERVES 6
Ingredients
• 4 slices bacon, cut into ¼-inch pieces
• ⅓ cup coconut milk
• ⅓ cup Mayonnaise (see page 214)
• 3 tablespoons water
• 1 tablespoon white wine vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon dried parsley
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• 1 head iceberg lettuce (9 ounces), cored and cut into 6 wedges
• 3 tomatoes, cored and cut into wedges
Preparation
1. Cook bacon in a twelve-inch nonstick skillet over medium-high heat until crisp, about 5 minutes; transfer to a paper towel–lined plate.
2. Whisk together Mayonnaise, coconut milk, water, vinegar, garlic powder, dried parsley, sea salt, and pepper until well combined.
3. Divide iceberg wedges and tomatoes among six plates. Spoon dressing over top and garnish with bacon. Serve.
