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Wedge Salad with Sunflower Tahini and Ranch Dressing


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

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Wedge Salad with Sunflower Tahini and Ranch Dressing 1 Picture


  • dressing
  • 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
  • Kosher salt
  • Pepper
  • sunflower tahini
  • 1/2 cup salted roasted sunflower seeds
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons grapeseed oil
  • Kosher salt
  • salad
  • 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


Adapted from


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. 

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.

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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