Chef Courtney McBroom makes her delicious iceberg wedge salad with two dressings: a spicy ranch and a sunflower seed tahini.
Slideshow:More Salad Recipes
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
1/2 cup salted roasted sunflower seeds
2 tablespoons fresh lemon juice
2 tablespoons grapeseed oil
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 It
Step 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.
Step 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.
Step 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.
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