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Classic wedge salad with bacon and creamy coconut milk cheddar dressing is the steakhouse starter, rebuilt dairy-free. Cold, crunchy iceberg wedges and tomato take a thick drizzle of dressing and a shower of crisp bacon. Six plates, ten minutes, maximum nostalgia.
Pro Tips
- Cook the bacon until crisp, about 5 minutes in a hot skillet, then drain it on paper towels so it stays crunchy against the cold lettuce.
- Whisk the dressing until completely smooth — mayonnaise and coconut milk emulsify with the vinegar into something thick enough to drape over a wedge rather than run off it.
- Core the iceberg head first, then cut it into six even wedges that hold together on the plate.
- Dress the wedges at the last moment and spoon the dressing over the top rather than tossing — the wedge stays cold and crisp that way.
- Garnish with the bacon right before serving so every plate gets the full crunch.
Frequently Asked Questions
Why use iceberg lettuce?
The wedge salad tradition depends on iceberg's cold, watery crunch — it's the one lettuce sturdy enough to carry thick dressing and bacon without collapsing.
What's in the creamy dressing?
Mayonnaise and coconut milk whisked with white wine vinegar, garlic powder and dried parsley — thick, cold and rich enough to cling to every wedge.
Can I make the dressing ahead?
Yes — whisk it up and chill until needed. Give it another whisk before spooning, since the coconut milk may separate slightly as it sits.
How do I keep the wedges from falling apart?
Core the head firmly and cut six even wedges, then move each one to its plate with a spatula rather than by hand. Dressing holds the layers together at the table.
Recipe Card
Classic Wedge Salad with Bacon and Creamy Coconut Milk Cheddar Cheese Dressing
Ingredients
Method
- 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.
