Description
A refreshing vegetarian wedge salad featuring crispy carrot ‘bacon’ bits for added flavor and crunch.
Ingredients
Scale
- 2 to 3 large carrots (300 to 450g), sliced into thin strips
- 2 Tbsp soy sauce (30ml)
- 1 Tbsp olive oil (15ml)
- 1 Tbsp brown sugar (12g)
- 1 tsp apple cider vinegar (5ml)
- ¼ tsp smoked paprika (1.25g)
- ¼ tsp garlic powder (1.25g)
- ¼ tsp black pepper (1.25g)
- ¼ tsp liquid smoke (1.25ml)
- 1 head iceberg lettuce (1 medium head)
- 1 cup cherry tomatoes (150g), halved
- 1 cup blue cheese dressing (240ml)
- ¼ cup crumbled blue cheese (30g)
Instructions
- Prepare the Carrot Bacon: Start by slicing the carrots into thin strips for the bacon bits. You will want them to be as uniform as possible, so they cook evenly. After cutting, toss them in your marinade consisting of soy sauce, olive oil, brown sugar, apple cider vinegar, smoked paprika, garlic powder, black pepper, and liquid smoke. Let them soak up those flavors for at least 10 minutes.
- Cook Until Crispy: Heat the sauté pan over medium heat. Add the marinated carrot strips and cook until they are nice and golden brown, about 5 to 10 minutes. You will notice a sweet aroma filling your kitchen as they caramelize. This step is crucial for that satisfying crunch, so do not rush it. Keep a close watch, as they can turn from perfect to burnt if you get distracted.
- Prep the Lettuce Wedges: While your carrot bacon is cooking, take your iceberg lettuce and chop it into quarters. Keep the root intact until you are ready to serve; this helps the leaves stay perked up and looking fresh.
- Assemble the Salad: Layer the lettuce wedges on a serving plate. Top them generously with your crispy carrot bits, making sure to spread them well for everyone to enjoy.
- Finish with Dressing: Drizzle your favorite blue cheese dressing over the assembled salad just before serving. You will hear that satisfying crunch as the dressing meets the veggies. Do not soak the salad too much ahead of time, or the lettuce might start wilting before you dig in.
Notes
- Storage Tips: Store the dressing and carrot bacon bits separately in an airtight container for up to 4 days in the fridge. Reheat the ‘bacon’ bits in an air fryer or skillet to regain crispness.
- Expert Tips: If carrot bacon bits are soggy, ensure to cook them longer until they caramelize for a desirable crispness. If the salad tastes too salty, cut down on the soy sauce in the marinade to help manage the overall flavor. Keeping the root intact on the lettuce will help maintain its structure until you are ready to serve. For maximum freshness and crunch, cut the lettuce just before serving.
- Reheating Instructions: To regain crispiness, reheat carrot bacon bits in an air fryer or skillet over medium heat for about 5 minutes, monitoring closely to avoid burning.
- Serving Suggestions: Serve this salad alongside grilled vegetables for a complete meal or pair it with crusty bread for a casual lunch. Garnish with fresh herbs for added flavor.
- Recipe Variations: Use different types of lettuce, like romaine or butter lettuce, for variation. Incorporate avocado for a creamy texture. Add grilled corn for an extra sweet crunch.
- Ingredient Notes: Choose fresh, firm carrots. Organic is a great option! If avoiding gluten, use tamari instead of soy sauce. For a healthier twist, swap brown sugar for coconut sugar. If you do not have smoked paprika, regular paprika with a dash of liquid smoke will work. If blue cheese dressing is not your preference, ranch dressing makes a great alternative. If you are not into blue cheese, consider crumbled feta for a different twist.
Nutrition
- Serving Size: 1 salad
- Calories: 415
- Sugar: 7.8g
- Sodium: 1271mg
- Fat: 38.2g
- Saturated Fat: 8.2g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 15.3g
- Fiber: 2g
- Protein: 6.3g
- Cholesterol: 17mg