© John Kernick
Active Time
Total Time
1 HR 10 MIN
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.

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