Broiled Wedge Salad
User Reviews
5
Broiled Wedge Salad
Description
Beginning with large wedges of iceberg lettuce, the salad is lightly brushed with olive oil and sprinkled with kosher salt and black pepper. Broiling under high heat for a short time softens the lettuce leaving its core crisp while the edges develop a mild char and warmth. Careful monitoring prevents burning since the wedges are thick and sensitive.
The ginger tahini dressing is blended smooth from tahini, hot water, olive oil, soy sauce, fresh grated ginger, red wine vinegar, garlic, lemon juice, and seasoning. It introduces creamy, tangy, and slightly spicy notes that complement the modestly cooked lettuce.
The salad is finished with roasted salted pistachios for crunch, pomegranate seeds for bursts of tartness, and chopped chives for an herby freshness. This combination creates a complex yet balanced salad, with textures ranging from creamy to crispy and flavors spanning mild bitterness, sweet-tart, and savory tang.
Ingredients
- 1 iceberg lettuce cut into 4 wedges, large head
- 1 tablespoon olive oil
- salt kosher salt
- black pepper kosher salt
- ½ cup pistachio I use roasted and salted, chopped
- ½ cup pomegranate arils
- 2 tablespoons chives chopped
ginger tahini dressing
- ⅓ cup tahini
- ⅓ cup water hot
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon ginger fresh grated
- 2 teaspoons red wine vinegar
- 1 garlic minced, clove
- ½ lemon juiced
- salt big pinch, kosher
- black pepper big pinch, kosher
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.
User Reviews
Overall Rating
5
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