Orange Marmalade From Spain
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
RECIPE DIRECTION :
- 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.
