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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.