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 recipe we’d happily make 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?.

4 servings

1

small garlic clove, finely grated

1

cup plain whole-milk Greek yogurt

3

Tbsp. tahini

2

Tbsp. fresh lemon juice

1

Tbsp. extra-virgin olive oil, plus more for drizzling

.

Kosher salt, freshly ground pepper

4

heads of Little Gem lettuce, halved lengthwise, or 2 heads of romaine, quartered lengthwise

$1½cups torn mixed tender herbs (such as basil, dill, tarragon and / or parsley)

3

Tbsp. white wine vinegar

$1½cups torn mixed tender herbs (such as basil, dill, tarragon and / or parsley)

¼

cup mixed toasted seeds (such as sesame, poppy, hemp, and/or sunflower)

¼

cup sliced chives

.

Aleppo-style pepper

.

Flaky sea salt

Step 1

Whisk garlic, yogurt, tahini, lemon juice, and 1 Tbsp. oil in a medium bowl until incorporated and smooth. Season dressing with kosher salt and lots of black pepper (it should look speckled).

Step 2

Toss lettuce and vinegar in a large bowl; season with kosher salt. Add mixed herbs and give it all another toss.

Step 3

Spread dressing over plates and top with salad. Sprinkle with seeds, chives, Aleppo-style pepper, and sea salt and drizzle with a little oil.