Sometimes the magic works and sometimes it doesn't. This recipe for Coconut-Lime Wedge Salad sounds weird to begin with. But it was in The New York Times, a recipe source we trust. We thought it would be a fantastic, it wasn't.
We will stick to the traditional Blue Cheese Dressing. Maybe you will like it, try it!
Coconut-Lime Wedge Salad
New York Times
This recipe provides the essential texture found in a classic wedge salad, but updates the flavors for summer, with a coconut vinaigrette and crunchy, sweet-savory coconut crumbles. Sweetened with agave or maple syrup and baked until crisped, the coconut flakes serve as a plant-based alternative to the usual bacon found in the wedge. The crumble can be prepared in advance, and can even be eaten as a snack on its own or put on top of a scoop of cottage cheese. The coconut-lime dressing is a little nutty and tangy, and makes this cooling salad very refreshing on hotter days and beyond.
INGREDIENTS
Yield:4 servings
1 cup unsweetened coconut flakes
1 tablespoon agave or maple syrup
Kosher salt and freshly ground black pepper
1 tablespoon nutritional yeast
¼ cup coconut milk
3 tablespoons lime juice
1 small shallot, finely chopped
1 garlic clove, finely grated
1 small head iceberg lettuce, cut into 8 wedges
2 Persian cucumbers, thinly sliced
4 radishes, thinly sliced
¼ red onion, thinly sliced
2 cups mixed tender herbs, like basil, mint or cilantro
PREPARATION
1. Heat oven to 350 degrees. In a medium bowl, toss coconut flakes, maple syrup, ½ teaspoon salt and ¼ teaspoon black pepper. Use your hands to rub the seasoning onto the coconut flakes, and spread the mixture onto a parchment-lined baking sheet in a single layer. Bake until the coconut flakes are golden on the edges, 8 to 12 minutes, rotating once. Remove from the oven and sprinkle nutritional yeast all over the toasted flakes while they are warm; set aside to cool.
2. In a small bowl, whisk together coconut milk, lime juice, shallot, garlic and 1 teaspoon salt.
3. Arrange the iceberg wedges on a serving platter and scatter the cucumber slices, radish slices and red onion on top. Drizzle the coconut dressing all over the wedges and sprinkle with the coconut flakes. Top with herbs and serve immediately.
New York Times
This recipe provides the essential texture found in a classic wedge salad, but updates the flavors for summer, with a coconut vinaigrette and crunchy, sweet-savory coconut crumbles. Sweetened with agave or maple syrup and baked until crisped, the coconut flakes serve as a plant-based alternative to the usual bacon found in the wedge. The crumble can be prepared in advance, and can even be eaten as a snack on its own or put on top of a scoop of cottage cheese. The coconut-lime dressing is a little nutty and tangy, and makes this cooling salad very refreshing on hotter days and beyond.
Yield:4 servings
1 tablespoon agave or maple syrup
Kosher salt and freshly ground black pepper
1 tablespoon nutritional yeast
¼ cup coconut milk
3 tablespoons lime juice
1 small shallot, finely chopped
1 garlic clove, finely grated
1 small head iceberg lettuce, cut into 8 wedges
2 Persian cucumbers, thinly sliced
4 radishes, thinly sliced
¼ red onion, thinly sliced
2 cups mixed tender herbs, like basil, mint or cilantro
PREPARATION
1. Heat oven to 350 degrees. In a medium bowl, toss coconut flakes, maple syrup, ½ teaspoon salt and ¼ teaspoon black pepper. Use your hands to rub the seasoning onto the coconut flakes, and spread the mixture onto a parchment-lined baking sheet in a single layer. Bake until the coconut flakes are golden on the edges, 8 to 12 minutes, rotating once. Remove from the oven and sprinkle nutritional yeast all over the toasted flakes while they are warm; set aside to cool.
2. In a small bowl, whisk together coconut milk, lime juice, shallot, garlic and 1 teaspoon salt.
3. Arrange the iceberg wedges on a serving platter and scatter the cucumber slices, radish slices and red onion on top. Drizzle the coconut dressing all over the wedges and sprinkle with the coconut flakes. Top with herbs and serve immediately.
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