Broiled Wedge Salad
User Reviews
5.0
57 reviews
Excellent
Broiled Wedge Salad
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This broiled wedge salad is drizzled in a ginger tahini dressing and then topped with pomegranate jewels and crunchy pistachios.
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Ingredients
- 1 large head of iceberg lettuce, cut into 4 wedges
- 1 tablespoon olive oil
- kosher salt and pepper
- ½ cup chopped pistachios (I use roasted and salted)
- ½ cup pomegranate arils
- 2 tablespoons chopped chives
ginger tahini dressing
- ⅓ cup Tahini
- ⅓ cup hot water
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon fresh grated ginger
- 2 teaspoons red wine vinegar
- 1 garlic clove, minced
- ½ lemon juiced
- big pinch of kosher salt and pepper
Instructions
- To cut the iceberg into wedges, slice off the stem and then cut the head in half. Cut each half in half again. Place the wedges on a baking sheet. Drizzle with olive oil and sprinkle the wedges liberally with salt and pepper.
- Heat your broiler to the highest setting. I like to place the rack in my oven 2 rungs down from the broiler. Since the wedges are a bit tall, placing them on the highest rack causes them to burn quickly.
- Place the pan in the oven and broil for 1 to 3 minutes, watching closely the entire time. They can burn easily! Check them after 1 minute, then again after every 30 seconds.
- Remove the wedges and plate them. Drizzle with the ginger dressing. Top with the pomegranates and pistachios and chives. Serve!
ginger tahini dressing
- Add all ingredients to a blender or food processor and blend until smooth. Taste and season with more salt and pepper if necessary.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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