Little gem wedge salad with tahini ranch dressing recipe

Ingredients for Little gem wedge salad with tahini ranch

• 1 small garlic clove, finely grated

• 240 g plain full-fat Greek yogurt

• 45 ml tahini

• 30 ml fresh lemon juice

• 15 ml extra-virgin olive oil, plus more for drizzling

• 4 heads Little Gem lettuce, halved lengthwise, or 2 heads romaine, quartered lengthwise

• 45 ml white wine vinegar

• 90 g torn mixed tender herbs (such as basil, dill, tarragon and/or parsley)

• 30 g mixed toasted seeds (such as sesame, poppy, hemp, and/or sunflower)

• 30 g sliced chives

• Aleppo-style pepper (optional)

• flaky sea salt (to taste)

How to make Little gem wedge salad with tahini ranch

1. Whisk together the garlic, yoghurt, tahini, lemon juice, and 15 ml of oil in a medium bowl until smooth and well combined. Season the dressing with sea salt and plenty of black pepper until it appears speckled.

2. Toss the lettuce with the vinegar in a large bowl and season with sea salt. Add the mixed herbs and toss again to combine.

3. Spread the dressing over the plates and top with the salad. Sprinkle with seeds, chives, Aleppo-style pepper, and a pinch of sea salt, then drizzle with a little oil.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.