Wedge Salad with Tahini-Yogurt Dressing
Do you love the idea of a wedge salad but aren’t a fan of blue cheese dressing? Wedge Salad with Tahini Yogurt dressing is like hitting the refresh button on wedge salads…it has all the comforts of the ‘ole classic but with an herb-y, nutty, and more sophisticated taste. Don’t get me wrong, I love the classic blue cheese wedge salad but I’m also head-over-heels about this updated version.
Jump to RecipeTahini Yogurt Dressing
Mix garlic, yogurt, tahini, lemon juice, white wine vinegar, and olive oil in a medium-sized bowl until incorporated and smooth. Season dressing with salt and lots of black pepper (it should look speckled).
Iceberg Lettuce
It’s best to remove the core of the iceberg head of lettuce before slicing into wedges and it’s easy to do. Softly tap the core of the lettuce on the countertop a few times until the core becomes loosened and then wiggle out the core with your fingers. See photo above.
Wedge Salad Seasoning Boosters
Assemble all of the salad seasoning boosters – fresh herbs, chives/scallions, seed seasoning, Aleppo pepper, and flaky sea salt. All of these items are optional.
Wedge Salad with Tahini Yogurt Dressing
Place iceberg wedges on individual plates or a platter. Using a spoon, place a generous dollop of dressing on the iceberg wedge and then sprinkle on the seasoning boosters. Finish with a drizzle of olive oil and tomatoes if desired.
Wedge Salad with Tahini Yogurt Dressing
Ingredients
- 1 small garlic clove finely grated or put in a garlic press
- 1 cup plain whole-milk Greek yogurt
- 3 tablespoons tahini I use Soom tahini, mix well before using
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 3 tablespoons white wine vinegar
- Kosher salt freshly ground black pepper
- 1 head of iceberg lettuce core and outer leaves removed, cut into 4 wedges
- 1/2 cup torn mixed tender herbs such as basil, dill, tarragon, and/or flat leaf parsley or your favorite herbs
- 1-2 tablespoons mixed toasted seeds such as sesame, poppy, hemp, and/or sunflower or simplify and use Trader Joe’s Everything but the Bagel Sesame Seasoning Blend
- 1/4 cup sliced chives or scallions
- pinch of Aleppo pepper optional
- pinch of Flaky sea salt optional
- tomatoes cut into wedges or cherry tomatoes halved (any color) optional
Instructions
Step 1 – Dressing
- Mix garlic, yogurt, tahini, lemon juice, white wine vinegar and 1 tablespoon olive oil in a medium-sized bowl until incorporated and smooth. Season dressing with salt and lots of black pepper (it should look speckled).
Step 2 – Assembly
- Place iceberg wedges on individual plates or a platter. Using a spoon, place a generous dollop of dressing on the wedge(s) and then sprinkle on the seasoning boosters (seeds, chives/scallions, Aleppo pepper, and sea salt). Finish with a drizzle of olive oil and tomatoes if desired.
Notes
Recipe from Bon Appetit and modified by me.
If you like this recipe, you may also like these other GFchow recipes. Zahav-Famous Hummus (5-minute version), Melt-in-your-Mouth Filet Mignon Steaks, and Grilled Flank Steak and Scallions with Soy-Mirin Sauce.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
