Wedge Salad with Sunflower Tahini and Ranch Dressing

Chef Courtney McBroom makes her delicious iceberg wedge salad with two dressings: a spicy ranch and a sunflower seed tahini.

  • Total Time:
  • Servings: 8 to 10
KEY: Salads, Make Ahead, Healthy, Test Kitchen, Dinner Party

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  • 1/2 cup Japanese Kewpie mayonnaise
  • 1/3 cup buttermilk
  • 1/3 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons finely chopped dill
  • 1 1/2 teaspoons finely chopped thyme
  • 1 1/2 teaspoons finely chopped marjoram 
  • 1 1/2 tablespoons minced shallot
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Asian fish sauce
  • Kosher salt
  • Pepper
sunflower tahini
  • 1/2 cup salted roasted sunflower seeds
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons grapeseed oil
  • Kosher salt
  • 1 large head of iceberg lettuce, quartered through the core and cut crosswise into 2-inch wedges
  • 1/2 English cucumber, thinly sliced
  • 3 1/2 ounces enoki mushrooms, trimmed
  • Salted roasted sunflower seeds and chile oil, for garnish

How to make this recipe

  1. Make the dressing

    In a bowl, whisk together the first 10 ingredients; season with salt and pepper. Cover and refrigerate 
the dressing until well chilled, about 1 hour. 

  2. Make the tahini

    In a blender, combine 
the sunflower seeds and 1/4 cup of water and puree until nearly smooth. With the machine on, gradually add the lemon juice and grapeseed oil until the tahini is smooth. Scrape into a bowl and season with salt.

  3. Make the salad

    Arrange the iceberg wedges on a serving platter. Dollop 1/2 teaspoon of the tahini onto each wedge 
and top with a cucumber slice and a small amount of enoki; secure the toppings 
with toothpicks. Drizzle some of the ranch dressing on the wedges and garnish with sunflower seeds and chile oil. Serve right away, with additional dressing and tahini.

Contributed By Photo © John Kernick Published October 2015

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1044562 recipes/wedge-salad-sunflower-tahini-and-ranch-dressing 2015-09-09 Courtney McBroom 8|10|salads|make-ahead|healthy|test-kitchen|dinner-party october-2015 recipes,wedge-salad-sunflower-tahini-and-ranch-dressing 1044562