Scanned Recipes
Little Gem Wedge Salad with Tahini Ranch
4 servings
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temps totalIngrédients
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
Kosher salt, freshly ground pepper
4 heads of Little Gem lettuce, halved lengthwise, or 2 heads of romaine, quartered lengthwise
3 Tbsp. white wine vinegar
1½ cups torn mixed tender herbs (such as basil, dill, tarragon and/or parsley)
¼ cup mixed toasted seeds (such as sesame, poppy, hemp, and/or sunflower)
¼ cup sliced chives
Aleppo-style pepper
Flaky sea salt
Instructions
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. Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen
4 servings
portions-
temps total