Easy Grilled Wedge Salad with Coconut Crunch Topping

Course: Side Dish

Cuisine: Asian Fusion

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 446kcal

Author: Marvellina

This easy grilled wedge salad with coconut crunch topping is smoky, fresh, and extra delicious with creamy peanut dressing. A simple salad that feels special!

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US Customary - Metric

Ingredients

1 whole romaine lettuce
1 Tbsp cooking oil

Super easy peanut dressing: (you will have some extra)

2 tsp brown sugar
½ tsp garlic powder
Freshy grind black pepper to your taste
120 g canned coconut milk plus more as needed
60 g peanut butter crunchy or smooth
Juice of 1 lime

Coconut crunch topping: (you will have some extra that you won't regret)

½ cup unsweetened coconut flakes
2 tsp oil
½ cup nuts or seeds I use pumpkin seeds (salted or not is fine)
1 Tbsp white sesame seeds
1 Tbsp sugar
Pinch of salt

Instructions

Prepare the coconut crunch topping:

I used unsweetened coconut chips, which are quite large in size, so I broke them into smaller pieces. Combine all the ingredients for the topping in a bowl. Toss to roughly combine them. Pour into a non-stick pan over a medium heat. Keep stirring until the sugar starts to melt. Watch the heat because the sugar can burn easily at any point. Lower the heat a bit if needed.
Keep tossing everything until the coconut flakes start to pick on some golden brown colors. They got burnt easily too, so you want to control that heat. When the sugar has caramelized and everything is coated evenly. Remove from the heat and spread on a baking sheet lined with parchment paper to let everything cool down. The coconut appears to be soft and not crunchy at this point, but they will harden and crisp up once they cool down completely. Break up some big clusters after that
Let them cool down completely and keep them in an air-tight container and store in the fridge. They stay crunchy much longer in the fridge. They can be kept frozen too. This topping never lasts long in our house because my kids just munch on it like there is no tomorrow!

Prepare the dressing:

If you have a microwave, put all ingredients in a microwave-safe bowl. Give it a stir to combine everything. Microwave on high for 30 seconds and check to see if sugar has dissolved. Heating the coconut milk also make it lasts longer, but take care not to let it boil over in the microwave. Have a taste. It should be savory with a hint of sweetness. Adjust to your preference by adding more salt and/or sugar if needed
Alternatively, put all ingredients for the dressing on a small saucepan and cook over medium heat until the coconut milk just begin to simmer and the sugar has dissolves. Have a taste. It should be savory with a hint of sweetness. Adjust to your preference by adding more salt and/or sugar if needed. The dressing thickens up as it cools down
Once cools down, the dressing can be stored in a container and put in the fridge for up to 5 days. They can also be kept frozen for up to one month. Simply thaw in the fridge overnight before using. It may be thick when it's cold and you can always add a bit of water to thin it out to the consistency you like. You can also warm it up if that's what you prefer

Prepare the salad:

Wash the whole romaine lettuce with water. Use an absorbent paper towel to pat it dry thoroughly.
Use a sharp knife to split the lettuce in half lengthwise.
Preheat a grill pan or large non-stick pan (I need a larger pan!). Add about 1 Tbsp of oil on the pan. Place the cut-side of the lettuce down on the pan and let it grill for about 1-2 minutes until you see some charred spots or grill marks. Turn over and let that side grill for another 1-2 minutes or until you see some charred spots here and there. Remove from the heat

Assembling and serving:

Place the grilled wedge lettuce on a serving platter. You can leave them whole for presentation, or cut each wedge into two or three smaller wedges for easier eating
Drizzle the peanut dressing generously on the wedge salad. Leave the rest on the side in case you want more. Top with the coconut crunch topping and serve immediately. I like to crack some more freshly ground black pepper on top for a good measure! Tuck in!

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