Wedge Salad with Sunflower Tahini and Ranch Dressing Recipe

Name: Wedge Salad with Sunflower Tahini and Ranch Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 cup salted roasted sunflower seeds; 2 tablespoons fresh lemon juice; 2 tablespoons grapeseed oil; Kosher salt; 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

Servings: persons

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
1/2 cup salted roasted sunflower seeds
2 tablespoons fresh lemon juice
2 tablespoons grapeseed oil
Kosher salt
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

1
Make the dressing In a bowl, whisk together the first 10 ingredients; season with salt and pepper.
2
Cover and refrigerate the dressing until well chilled, about 1 hour.
3
Make the tahini In a blender, combine the sunflower seeds and 1/4 cup of water and puree until nearly smooth.
4
With the machine on, gradually add the lemon juice and grapeseed oil until the tahini is smooth.
5
Scrape into a bowl and season with salt.
6
Make the salad Arrange the iceberg wedges on a serving platter.
7
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.
8
Drizzle some of the ranch dressing on the wedges and garnish with sunflower seeds and chile oil.
9
Serve right away, with additional dressing and tahini.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup Japanese Kewpie mayonnaise, 1/3 cup buttermilk, 1/3 cup sour cream, 1/2 teaspoon garlic powder, and more.

Yes, Wedge Salad with Sunflower Tahini and Ranch Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wedge Salad with Sunflower Tahini and Ranch Dressing

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