I ate lettuce right off the ground in Salinas, California. I hadn’t eaten iceberg lettuce in years, it was freshly picked, I was on a salad tour with Dole, and I was wearing a hairnet. It was delicious. So delicious that I was inspired to create a new recipe that would feature its crispy-fresh goodness.
Growing up, every single salad was iceberg lettuce with a few anemic cucumber slices and some sad hothouse tomatoes smothered in Kraft ranch, Italian, or Catalina dressing. Once I met real salads, I gave iceberg the boot. I remembered it as tasteless, flavorless, and nearly worthless when it comes to nutrition.
This field lettuce was sweet, crunchy, and refreshing. It sparkled with crispness when I bit into it. It deserved to be center stage, along with a fabulous dressing. I hoped that I had the perfect foil: I’d been fermenting tofu slathered in miso in my refrigerator for two months, after learning about tofu misozuke from the brilliant bloggers at Rau Om. It was supposed to taste like blue cheese… so why not a vegan blue cheese dressing? Yes, it did indeed taste like a mild blue cheese dressing. Husband Tested and Approved (and he does not like salad dressing)! Click here to learn how to make tofu misozuke yourself.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
Iceberg wedge salad with vegan blue cheese dressing
- 1 head iceberg lettuce
- 3 ounces tofu tofu misozuke or countertop tofu cheese
- 1/2 cup soy milk
- 2 tsp apple cider vinegar
- 1/4 cup lemon juice (fresh)
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup olive oil (extra virgin) canola, safflower, grapeseed oils
- 1/2 cup bacon (coconut) optional
- Crumble half of the cheese into your serving container.
- Put the soy milk, vinegar, and the salt in the blender and let stand (without blending) 5-10 minutes to curdle. Add all other ingredients and blend until smooth and creamy, adding the oil last in a slow stream.
- Pour into your serving container and mix gently with the crumbled cheese.
- Wash the iceberg lettuce and dry with a kitchen towel. Remove any discolored or limp leaves from the outside. Slice in half through the core, then in half again using your chef's knife. Remove the core from each of the four pieces with an angled cut.
- Serve each wedge on a plate topped with a generous pour of dressing, sprinkled with the coconut bacon.
- 297 calories
- 28 g fat
- 4 g saturated fat
- 20 g monounsaturated fat
- 3 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 597 mg sodium (35 mg sodium with salt omitted)
- 377 mg potassium
- 9 g carbohydrate
- 3 g fiber
- 5 g sugars
- 5 g protein
- 8 Weight Watchers Points Plus
Iceberg wedge salad with traditional blue cheese dressing and lardons by David Lebovitz
Grilled romaine with sweet and smoky dressing from Diet, Dessert, and Dogs