Little Gem Wedge Salad With Tahini Ranch Recipes

LITTLE GEM WEDGE SALAD WITH TAHINI RANCH

Little Gem Wedge Salad with Tahini Ranch image

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 we'd happily eat 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?

Provided by Andy Baraghani

Categories Bon Appétit Salad Sesame Lettuce Yogurt Seed Herb Chive Vegetarian Wheat/Gluten-Free Side

Yield 4 servings

Number Of Ingredients 12

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
4 heads of Little Gem lettuce, halved lengthwise, or 2 heads of romaine, quartered lengthwise
3 Tbsp. white wine vinegar
1 1/2 cups torn mixed tender herbs (such as basil, dill, tarragon and/or parsley)
1/4 cup mixed toasted seeds (such as sesame, poppy, hemp, and/or sunflower)
1/4 cup sliced chives
Aleppo-style pepper
Flaky sea salt

Steps:

Whisk garlic, yogurt, tahini, lemon juice, and 1 Tbsp. oil in a medium bowl until incorporated and smooth. Season dressing with kosher salt and lots of black pepper (it should look speckled).
Toss lettuce and vinegar in a large bowl; season with kosher salt. Add mixed herbs and give it all another toss.
Spread dressing over plates and top with salad. Sprinkle with seeds, chives, Aleppo-style pepper, and sea salt and drizzle with a little oil.

LITTLE GEM SALAD WITH GARLICKY ALMOND DRESSING

Little Gem Salad With Garlicky Almond Dressing image

This tart, garlicky dressing is made with toasted almonds and sherry vinegar for a simple but delicious green salad. Little Gem lettuce, a cross between romaine and butter lettuce, has become justly popular for a crunchy salad. Crisp and bright green with small crinkly leaves, it won't immediately wilt when dressed. If unavailable, look for similar small sturdy heads of lettuce or choose hearts of romaine.

Provided by David Tanis

Categories salads and dressings, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

4 to 6 heads of Little Gem lettuce (more, if very small)
1/4 cup crushed toasted almonds (See Tip)
3 tablespoons sherry vinegar
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
Salt and pepper

Steps:

Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.

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Whisk garlic, yogurt, tahini, lemon juice, and 1 Tbsp. oil in a medium bowl until incorporated and smooth. Season dressing with kosher salt and lots of black pepper (it should look speckled).
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