Dill Pickle Green Goddess Wedge Salad

Yields 3-4 servings

Wedge salads are so underrated! But although we feel this way about them, we do think that there’s a proper way to assemble them. It’s important that the wedges are not too large, otherwise you end up chomping on a big chunk of iceberg, and that’s no fun. The dressing has to be runny enough to get into the wedge crevices, but thick enough to cling onto the leaves. We’ve decided to use a creamy base with the remaining dressing spooned on top to get maximum coverage. Then to finish it off, it needs a little crunchiness, and while most salads use croutons, we used our Herby Za’atar Lil Croutons which works way better for a wedge salad.

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Ingredients

Dill Pickle Green Goddess Dressing:

1 small bunch Parsley, leaves and tender stems, chopped

1 small bunch Cilantro, leaves and tender stems, chopped

1 small bunch Dill, tops only, chopped

2 sprigs Green onion, chopped

1-2 cloves Garlic

1 tsp Capers

Juice of ½ lemon

5 tbsp Tahini

¼ cup Dill pickle brine

¼ cup Dill pickles, chopped

3-4 Jalapeno slices

2 tbsp EVOO

Salt and black pepper

To Assemble:

¾ cup Labneh

1 head Iceberg lettuce, cut into 8-10 small wedges

Snap peas, split

Radishes, thinly sliced

Herby Za’atar Lil Croutons

Assembly

Step 1
Using a stand or immersion blender, blend all ingredients for Dill Pickle Green Goddess dressing, until smooth. Season with salt and black pepper, to taste.

Step 2
In a small bowl, combine labneh with 2 large scoops of dressing. Spread evenly onto a serving platter.

Step 3
Lay iceberg lettuce wedges evenly onto the platter, cut sides facing up. Spoon dressing onto the wedges and top with snap peas and radishes. Shake on Herby Za’atar Lil Croutons right before serving.

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