Wedge Salad with Coconut Ranch and Furikake

This lighter version of the classic wedge salad replaces bacon and cheese with extra crunch and earthy flavors from bits of sesame seeds and seaweed in the Japanese spice mix furikake. The dressing, essentially a coconut-based ranch, gets its body from coconut cream. For a subtle allium bite, it’s spiked with fresh chives. Make this the grand opener for a dinner party or the main event at lunch. 

This recipe comes from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray.

Frequently asked questions

What is the difference between coconut milk and coconut cream?

Coconut milk is 10% fat, while coconut cream has twice as much and makes for richer dishes. (Be careful to not confuse coconut cream with cream of coconut, the sweet syrupy stuff used for piña coladas.)  Manufacturing standards allow for plenty of leeway in terms of fat and solids content so check the ingredient list on the can and opt for the fewest ingredients possible. Most supermarkets, such as Whole Foods, Trader Joe’s, and Asian food stores, carry coconut cream. 

What is furikake?

Furikake is a Japanese condiment made with sesame seeds, seaweed, dried herbs, and fish flakes. Find it at Asian grocery stores or online at bokksumarket.com. There are lots of flavors of furikake; in our tests, we used a nori komi furikake (just salt, sugar, nori, and sesame seeds).

Notes from the Food & Wine Test Kitchen

Use leftover dressing just like you would use any traditional ranch: on another salad, as a dip for crudités or wings, in wraps, or with grilled salmon or shrimp. It would also be great as a dressing for potato salad or macaroni salad (which you can also sprinkle with some furikake!).  

The coconut cream firms up and thickens the dressing as it chills — if you prefer a thicker dressing, leave it in the fridge for longer; if you prefer a thinner consistency, let it come up to room temp before serving. 

Make ahead

While the salad is best dressed right before serving, the dressing itself can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days.

Suggested pairing

Choose a substantial, oaky Chardonnay, such as Beringer Private Reserve Chardonnay.