© John Kernick
Active Time
N/A
Total Time
1 HR 10 MIN
Yield
Serves : 8 to 10

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

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.

You May Like