Skip to main content
Epicurious
Bon Appétit

Little Gem Wedge Salad with Tahini Ranch

5.0

(3)

Photo of a Little Gem Wedge Salad with Tahini Ranch in a bowl.
Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the rich part—a creamy tahini dressing that's so thick it anchors the greens. It's got the crunchy stuff—seeds and coarse salt. And it's got freshness—actual lettuce and herbs. Iceberg who?

See Related Recipes and Cooking Tips

Read More
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Roasted Snap Pea Salad With Yakult-Style Dressing
This crunchy, creamy salad has everything you want for a cookout.
Charred Cabbage With Shrimp Paste Butter
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Angel Hair Bibimguksu
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.