Little Gem Wedge Salad with Tahini Ranch

• portions: 4 servings

Ingrédients

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

Instructions

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. Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen