Wedge Salad With Tahini Ranch Food

LITTLE GEM WEDGE SALAD WITH TAHINI RANCH

Little Gem Wedge Salad with Tahini Ranch image

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?

Provided by Andy Baraghani

Categories Bon Appétit Salad Sesame Lettuce Yogurt Seed Herb Chive Vegetarian Wheat/Gluten-Free Side

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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).
Toss lettuce and vinegar in a large bowl; season with kosher salt. Add mixed herbs and give it all another toss.
Spread dressing over plates and top with salad. Sprinkle with seeds, chives, Aleppo-style pepper, and sea salt and drizzle with a little oil.

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