Summer Wedge Salad with Charred Corn, Tempeh Bacon and Ranch Dressing
The classic salad gets a summer upgrade with charred fresh corn kernels, tempeh bacon crumbles, cherry tomatoes, and a creamy, dairy-free ranch dressing.
Equipment
- Cast Iron Skillet
Ingredients
- 2 ears corn, shucked
- 2 teaspoons olive oil
- 1 pint cherry tomatoes, halved
- 1 head iceberg lettuce, cut into 8 wedges
- 1/4 cup finely chopped parsley
- Flaky sea salt, for seasoning
Tempeh Bacon Crumbles
- 8 ounces tempeh
- 1/4 cup low-sodium soy sauce
- 1/4 teaspoon ground cumin
- 1/8 teaspoon smoked paprika
- 1/2 teaspoon liquid smoke
- 1/4 cup apple cider vinegar
- 2 teaspoons pure maple syrup
- 2 tablespoons olive oil
Ranch Dressing
- 1/2 cup mayo of choice
- 1/4 cup unsweetened milk of choice
- 3-4 tablespoons finely chopped parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1/4 teaspoon salt and freshly ground black pepper, each
Instructions
Make the Tempeh Bacon Crumbles
- Crumble the tempeh with a box grater or using a knife to chop the tempeh into small pieces. Place in a large bowl along with the rest of the ingredients, except for the olive oil: the soy sauce, cumin, paprika, liquid smoke, apple cider vinegar, maple syrup. Let marinate for 30 minutes while you prep the rest of the ingredients.
- When ready to cook, heat the olive oil in a large skillet or cast-iron skillet over medium heat. Add the tempeh bacon and cook, stirring often, until the crumbles are golden brown and crispy, about 8-10 minutes.
Make the Charred Corn
- Using a sharp knife, remove the corn kernels from the cob by placing the corn upright in a shallow bowl and strip the kernels off the cob (or use this tool-- so worth it if you enjoy corn often!)
- In a large skillet (OK to be the same one you will use for the bacon, I use my cast iron) add the oil over high heat until it shimmers. Add the corn and a pinch of salt and cook until the kernels begin to pop, about 2 minutes or so. Stir and cook until the corn is lightly charred, about 2 more minutes. Remove from the pan and set aside.
Make the Ranch Dressing
- Whisk together all the ingredients for the ranch dressing and season to taste.
Assemble!
- Divide the iceberg wedges on a large platter (or individual plates, depending on how you are serving) and sprinkle the flaky sea salt on both sides. Scatter the tomatoes, charred corn, and crispy tempeh crumbles on top. Drizzle with the dressing and garnish with chopped parsley.
Nutrition
Serving: 1servingCalories: 444kcalCarbohydrates: 21gProtein: 15gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 780mgPotassium: 837mgFiber: 3gSugar: 8gVitamin A: 1930IUVitamin C: 41mgCalcium: 146mgIron: 4mg