Prev Recipe Next Recipe

Iceberg Wedges with Tahini Dressing. Dinnertime meals.

Iceberg Wedges With Herbed Tahini Dressing

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Iceberg Wedges With Herbed Tahini Dressing

Name: Iceberg Wedges With Herbed Tahini Dressing
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings

Getting reviews...

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Classic wedge salads are topped with a rich blue cheese dressing and crispy bits of bacon. This lighter, springy version blends herbs, tahini and lemon to make a refreshing, bright green dressing for the iceberg lettuce. Although still creamy, this herbaceous dressing is dairy-free, getting its consistency from blending the tahini with water and lemon.

Directions

Pulse 1/4 cup each parsley, dill and scallions in a food processor until chopped. Add 1/4 cup tahini and 3 tablespoons lemon juice; pulse to make a paste. With the machine running, slowly add 1/4 cup water to make a creamy dressing; season with salt. Cut 1 head iceberg lettuce into 4 wedges. Season with salt and pepper and drizzle with the dressing. Top with more dill and scallions.