LITTLE GEM WEDGE SALAD WITH TAHINI RANCH
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
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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