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