Name: Little Gem Wedge Salad with Tahini Ranch
Yield: 4 servings
Ingredients: 1 small garlic clove, finely grated; 1 cup plain whole-milk Greek yogurt; 3 Tbsp. tahini; 2 Tbsp. fresh lemon juice; 1 Tbsp. extra-virgin olive oil, plus more for drizzling; Kosher salt, freshly ground pepper; 4 heads of Little Gem lettuce, halved lengthwise, or 2 heads of romaine, quartered lengthwise; 3 Tbsp. white wine vinegar; 1½ cups torn mixed tender herbs (such as basil, dill, tarragon and/or parsley); ¼ cup mixed toasted seeds (such as sesame, poppy, hemp, and/or sunflower); ¼ cup sliced chives; Aleppo-style pepper; Flaky sea salt

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Photo by Stephen Kent Johnson, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski

Philosophical question: Is it still a wedge if it isn’t smothered in blue cheese and bacon? It’s debatable, but we do know that this is a healthyish wedge salad recipe we’d happily make every day. It’s got the rich part—a creamy tahini dressing that’s so thick it anchors the greens. It’s got the crunchy stuff—seeds and coarse salt. And it’s got freshness—actual lettuce and herbs. Iceberg who?

Recipe notes