Wedge Salad with Sunflower Tahini and Ranch Dressing

By DreiFromBK

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

Ingredients

• 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

Preparation

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.