Yesterday, I had supper at The Keg. For those of you who aren’t familiar with The Keg, it’s a steakhouse. I went there to celebrate a family birthday. Believe it or not, I, the only vegan in the group, was able to carve out a perfectly fine meal for myself. I had a Mixed Green Salad and it was big and fresh and tasty.
For my main course, I had a plate of garlic mashed potatoes, grilled vegetables (red peppers, asparagus, onions) and sautéed mushrooms. All very tasty, fresh, nicely cooked and filling.
Other salads that were ordered at our table were the Caesar Salad:
and the Iceberg Wedge:
Now this Iceberg Wedge Salad fascinated me. It was this huge hunk of Iceberg lettuce doused with ranch dressing and big chunks of bleu cheese and a generous sprinkling of bacon pieces. I’d never seen anything like it before! This salad left such an impression on me that I needed to find out more about it. A bit of internet research revealed that the wedge salad is a staple on steakhouse menus. Who knew! Well, I decided I wanted to try an Iceberg Wedge and, because I don’t eat cheese or bacon or ranch dressing, I had to figure out how to create a vegan version. Thank goodness for Pinterest where I found Spabettie and the recipe for Chipotle Tomato Mini Wedges.
On a little side note, I am on Spring Break right now. I’ve set myself some goals or tasks to accomplish every day – do some form of exercise, do a spring cleaning task, prepare a new recipe. The exercising and recipe prep are going well. The spring cleaning … not as much! Anyway, today, my new recipe try-out became this vegan Iceberg Lettuce Wedge salad. This version turned out really well. It was tasty and crunchy and filling. We had to eat it with a knife and fork. In fact, “Tom” used a steak knife to carve his wedge! Unfortunately, the pictures didn’t turn out too well. I was kind of rushed, plus I’m not sure if this dish is very photogenic to begin with!
Here’s the recipe, with only slight changes to the original:
1 head of Iceberg lettuce
1/2 to 1 tsp chipotle paste *
2 tomatoes, skinned
1/4 cup low fat vegan mayo
pinch of salt
simulated bacon bits **
Wash the lettuce and peel off the outer 2 or 3 layers. Chop the head in half, then chop one of those halves into half again. Leave the wedges to dry in a colander or sieve. In a blender or mini food processor, combine the chipotle paste, tomatoes, mayo and salt and process until thoroughly blended. Pour into a small jar and allow to chill in the fridge. To assemble, place one lettuce wedge on each of two plates. Drizzle the dressing over top and let it run down the sides and pool at the bottom. Sprinkle liberally with bacon bits. Serve.
* I make chipotle paste by throwing a can of chipotle peppers in adobe sauce into the blender, then storing the paste in a jar in the fridge
** simulated bacon bits are made of TVP (soy), colour, liquid smoke