- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The incredibly crunchy and refreshing iceberg wedge salad is served with a satisfying tahini green goddess dressing.
Ingredient:
- 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
