Wedge Salad Recipe

Wedge Salad with Tahini Green Goddess Dressing

4.3

(7)

6 Reviews

The incredibly crunchy and refreshing iceberg wedge salad is served with a satisfying tahini green goddess dressing.

Justin Chapple

Updated on April 5, 2024

Active Time:

20 mins

Total Time:

40 mins

Yield:

4 to 6 servings

This wedge salad veers from standard blue cheese dressing and instead gets adorned with a bold and thick herb-forward green goddess made with mayo and sour cream. The secret to Justin Chapple’s spin on the dressing is tahini, which adds depth, nuttiness, and a pleasantly bitter edge.

Frequently asked questions

What is a wedge salad?

A classic wedge salad is simply large wedges of iceberg lettuce topped with blue cheese dressing, bacon bits or crumbles, and tomatoes, served with a steak knife. Our version is served with radishes and cucumbers, garnished with toasted sesame seeds, and drizzled with the vibrant green goddess dressing. It's aesthetically pleasing and a crowd pleaser.

Notes from the Food & Wine Test Kitchen

Trim the lettuce head cores, but make certain to leave a bit of the core intact so wedges hold together. Keep the components of this salad in the fridge until ready to serve so they’re super cold and at their brightest and crunchiest.

Wedge Salad with Tahini Goddess Dressing — Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster

Make ahead

The dressing can be stored in an airtight container in the refrigerator for up to 4 days.

Suggested pairing

Our wine editor recommends a full-bodied, luscious Chardonnay, like Decoy California.

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Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup tahini
1/4 cup fresh lemon juice
6 anchovy fillets (from 1 [2-ounce] can)
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed fresh cilantro leaves and tender stems, plus more for garnish
4 scallions, chopped (about 1/2 cup)
1/4 cup chopped fresh dill, plus more for garnish
1 1/4 teaspoons kosher salt, plus more to taste
1/4 teaspoon black pepperr, plus more to taste
2 small (1-pound) iceberg lettuce heads, outer leaves removed, each head cut through core into 6 wedges
2 Persian cucumbers, thinly sliced (about 1 1/2 cups)
6 medium radishes, thinly sliced (about 1 cup)
Toasted sesame seeds, for garnish

Directions

Process mayonnaise, sour cream, tahini, lemon juice, and anchovies in a food processor until anchovies are finely chopped, about 1 minute. Add basil, parsley, cilantro, scallions, dill, salt, and pepper; process until smooth and light green in color, about 1 minute. Transfer dressing to a bowl. Cover and refrigerate until well chilled, about 20 minutes.
Arrange lettuce wedges on one or two serving platters. Spoon 1 cup dressing evenly over cut sides of wedges. Top with cucumbers and radishes. Garnish with sesame seeds, additional cilantro and dill, and salt and pepper to taste. Serve with remaining dressing.

Originally appeared: Food & Wine Magazine, August 2023