Veg Wedge

Loyalists (to what? Blue cheese?!) will blast me for altering too many parts of the wedge salad with my version, but I’m not sorry. The classic wedge has a few issues. That dressing is always too thick and never properly enrobes the entire salad. The croutons are often stale. The occasional scattering of grape tomatoes always feels like a lazy afterthought that doesn’t bring much to the table besides some underwhelming tomato energy. I don’t have a problem with the bacon, as long as it’s in the form of shards and not bits. I felt compelled to come up with a recipe that solved my problems with the standard wedge. The cold, crisp, refreshing lettuce doesn’t actually need much improving, but cutting it into smaller (read: cuter) pieces allows for more dressing to get between those wavy layers. My dressing is a garlicky tahini-based ranch that has the ideal drizzle consistency. When it comes to the toppings, I admit that I go extra, and I think it’s absolutely worth it. If you omit one or even two of the toppings, I won’t be upset because you will still love this salad. My affinity for ranch dressing is thanks to my older sister, who showed me the light when we were kids, smothering her pizza with those tiny capsules of takeout Hidden Valley. She’s also the reason I listened to Taylor Dayne and loved the movie Beaches, but those are stories for another time. Here, I’ve adapted that pizza-night ranch to something slightly healthier but just as zesty, using Greek yogurt and tahini. The tahini adds a nuttiness, and the lemon juice, a touch of maple syrup, fresh garlic, and plenty of salt bring the salty-sweetness that we expect from ranch dressing. As salad dressing, I like this to be a bit runny but still able to coat a spoon or a leafy green, as on the Veg Wedge salad (this page). To use as a spread on sandwiches or as a dip, keep it on the thicker side by omitting the water. Makes 1 cup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Remove any floppy or wilted outer leaves from the lettuce. Quarter the lettuce through the core, then cut each quarter into 3-inch-ish pieces. Arrange the iceberg wedges on a serving platter, pulling apart the leaves slightly, so dressing can easily get in there. Halve the lemon and squeeze its juice over the lettuce, catching any seeds with your other hand. Season each wedge with a bit of kosher salt.

Step 2

Using a spoon, drizzle the ranch over the lettuce. (You can leave some on the side, depending on how much or how little dressing you want.) Scatter the radishes, onion, and herbs. Sprinkle the seeds, chile flakes, and flaky sea salt over the top. Finish with a drizzle of olive oil and then set out knives and forks and get to it.

Step 3

In a small bowl, whisk together the yogurt, tahini, olive oil, lemon juice, maple syrup, garlic, and water until smooth. Season with a big pinch of salt, add more lemon juice if you need more tang, and then taste with a spoon or using your finger. The dressing should be savory, lemony, and so delicious you could eat it with a spoon (or your finger!). The dressing keeps, covered and refrigerated, for up to 3 days; but here’s your fair warning: the garlic becomes more potent as it sits.

Step 4

Ways to Use

Step 5

Toss with shredded cabbage for a creamy coleslaw.

Step 6

Drizzle over roasted sweet veg, like carrots, sweet potatoes, or winter squash.

Step 7

Dress the Veg Wedge (this page).