Name: Wedge Salad with Tahini Ranch
Yield: 4 servings
Ingredients: 1 small garlic clove, finely grated; 1 cup plain whole-milk Greek yogurt; 3 Tbsp. tahini; 2 Tbsp. fresh lemon juice; 1 Tbsp. extra-virgin olive oil, plus more for drizzling; 4 heads of Little Gem lettuce, halved lengthwise, or 2 heads of romaine, quartered lengthwise; 3 Tbsp. white wine vinegar; 1 1/2 cups torn mixed tender herbs (such as basil, dill, tarragon and/or parsley); 1/4 cup mixed toasted seeds (such as sesame, poppy, hemp, and/or sunflower); 1/4 cup sliced chives; Aleppo-style pepper; Flaky sea salt

Photo of a Little Gem Wedge Salad with Tahini Ranch in a bowl.

Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the rich part—a creamy tahini dressing that's so thick it anchors the greens. It's got the crunchy stuff—seeds and coarse salt. And it's got freshness—actual lettuce and herbs. Iceberg who?

Recipe information

Yield
4 servings

Ingredients

1 small garlic clove, finely grated

1 cup plain whole-milk Greek yogurt

3 Tbsp. tahini

2 Tbsp. fresh lemon juice

1 Tbsp. extra-virgin olive oil, plus more for drizzling

4 heads of Little Gem lettuce, halved lengthwise, or 2 heads of romaine, quartered lengthwise

3 Tbsp. white wine vinegar

1 1/2 cups torn mixed tender herbs (such as basil, dill, tarragon and/or parsley)

1/4 cup mixed toasted seeds (such as sesame, poppy, hemp, and/or sunflower)

1/4 cup sliced chives

Aleppo-style pepper

Flaky sea salt

Preparation

Step 1
Whisk garlic, yogurt, tahini, lemon juice, and 1 Tbsp. oil in a medium bowl until incorporated and smooth. Season dressing with kosher salt and lots of black pepper (it should look speckled).
Step 2
Toss lettuce and vinegar in a large bowl; season with kosher salt. Add mixed herbs and give it all another toss.
Step 3
Spread dressing over plates and top with salad. Sprinkle with seeds, chives, Aleppo-style pepper, and sea salt and drizzle with a little oil.

Recipe notes

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