Vegan, romaine wedge salad with chive dressing.
The wedge salad. A classic dish. A recipe that doesn’t necessarily need to be messed with or fussed over. And a favorite of mine for as long as I can remember. Crisp iceberg layers, creamy blue cheese dressing, sweet tomatoes and crispy, smoky bacon bits.
I don’t eat them often, but when there’s a real good one on a menu I trust, I go for it. When I was back home visiting my folks in New York last weekend I couldn’t resist it. And as I was eating it, I was like this is so good. I love it so much. I want to eat this everyday. So I decided to create a vegan, romaine wedge salad. One I could eat everyday if I wanted to.
But before we get into this vegan wedge salad, I want to tell you a story.
Not too long ago I posted a recipe for a potato-less potato salad. It’s gotten rave reviews. And, it’s also gotten some major kickback. I get it though, potato salad is emotional. Generally, feedback has fallen into one of two groups. The ‘Oh That Sounds Interesting And I Really Want To Make That group’ or the ‘That’s Appalling And Offensive And Absurd’ group. Potato-less potato salad? As if I was trying to trick you into something. To the naysayers, my intention behind this recipe was to inspire you to think about your food in new and/or different ways. I was not trying to sell you something diet-y or healthy-ish or gimmicky. Because poached radishes are not potatoes. But to be fair, unless you’ve tried it you really can’t have an opinion about how it tastes, right?
My intention was to continue the conversation about food. To get creative. To step outside of your comfort zone. To try something new. To look at vegetables differently, especially the ones you are not so fond of. To expand your palette and thought process. And to accept that radishes are not potatoes and sunflower seeds are not bacon bits and be okay that they’re still delicious and fulfilling in their own right.
But! These smoky sunflower ‘bacon’ bits are amazing. And actually they’re kind of a game changer for me. You could sprinkle them on avocado toast and veggie sandwiches, or on top of omelettes or potato salads. They’re a versatile topping that lends well to just about anything. These bits, along with this salad is summery food at its finest. And a quick, oven-free, flavor-packed recipe that I’ll be repeating all season long.
This romaine wedge salad is topped with a raw, vegan, creamy chive dressing powered by Silk. Thanks for supporting the brands that make it possible to bring you free, quality content each week. For updates, discounts, offers and more sign-up for Silk’s newsletter here.
- 2 heads romaine lettuce
- 1 cup raw cashews
- 1 cup unsweetened plant milk {I use cashew or almond}
- juice from 2 lemons
- 1/4 cup fresh chives, diced + more for garnish
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon sea salt + more to taste
- 1/4 teaspoon black pepper + more to taste
- 1 cup tomatoes, diced small
- 1/4 cup red onion, diced small
- Smoky Sunflower Bits {see recipe below}
- Slice the lettuce in half and then quarter the romaine heads. Wash and dry and set aside.
- In a blender combine the cashews, milk, lemon juice, chives, parsley, garlic, salt and pepper. And blend until smooth.
- To assemble the salads, top each romaine section with chive dressing, tomatoes, red onions, Smoky Sunflower Bits, more chives and black pepper if desired.
- 1/2 cup raw, shelled sunflower seeds
- 1 teaspoon smoked paprika
- 1 teaspoon olive oil
- 1/2 teaspoon lemon juice
- 1/4 teaspoon sea salt
- Pulse the sunflower seeds in a food processor or blender until roughly broken. This could also be done with a sharp knife.
- In a small mixing bowl combine the chopped seeds with the rest of the ingredients and mix until well-coated.
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This post is sponsored by Silk; all opinions are my own.
kayla
Sunday 24th of July 2016
Do the cashews need to be soaked for the dressing?
Sherrie
Sunday 11th of December 2016
Hi Kayla - they don't need to be soaked, but if you'd like to you can do so for 2 - 4 hours.
Jessica
Wednesday 22nd of June 2016
This is probably the best wedge salad I have ever seen. Not like the typical very boring ones, but SO jazzed up and full of life! I also get the "if it's VEGAN then it ISN'T a burger/cheese/anything" feedback sometimes. But, I completely appreciate your potato-less potato salad. Food rules are meant to be broken if you ask me, and we should have creative license to name it anything we please.
Alida (Simply Delicious)
Wednesday 22nd of June 2016
This salad looks great and those 'bacon' bits are just genius!
Barrie
Saturday 18th of June 2016
I love the fact that you take your passion for food - which is an essential part of our life, and make it not only with healthy choices but fun and I look forward to every recipe. I too love wedge salads and bam you spun it around and made it into a tasty fun healthy recipe. You are amazing and talented. I'm your biggest fan. Love you, Mom.
christine desroches
Friday 17th of June 2016
I love the creative spin you take on classics. We had the potato-less potato salad recently, and yes it's different but we really liked it! I'm a huge radish fan, but even my husband who isn't so into radishes ate every bite, so... success! I'm looking forward to trying your take on the wedge salad. I've actually never had a wedge salad, but this looks so delightful and I can't wait to try those smoky sunflower seed 'bacon' bits.