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.

• 1/2 cup plus 2 tablespoons buttermilk
• 1/2 cup well-stirred coconut cream (from 1 can)
• 1/2 cup sour cream
• 3 tablespoons finely chopped fresh chives
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dry mustard

• 1 large head iceberg lettuce (about 2 1/4 pounds), outer leaves removed, cut into 6 wedges
• 2 tablespoons furikake
• Black pepper, for garnish