This is a distinct kind of salad that might just impress you with its inventiveness. A wedge of lettuce is broiled so it’s unexpectedly tender and slightly caramelized, then is dressed in a sweet and savory ginger-tahini dressing. A sprinkling of ruby red pomegranate seeds and crunchy pistachios bring freshness and crunch to tie this salad off with a bow. Broiled Wedge Salad might be a new kid on the salad block, but it’s about to become best friends with your taste buds!
Ingredients
For the salad:
- 1 large head iceberg lettuce, cut into 4 wedges
- 1 tablespoon olive oil
- kosher salt, to taste
- black pepper, to taste
For the ginger-tahini dressing:
- 1/3 cup tahini
- 1/3 cup hot water
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon ginger, fresh grated
- 2 teaspoons red wine vinegar
- 1 clove garlic, minced
- 1/2 lemon, juiced
- kosher salt, to taste
- black pepper, to taste
For the toppings:
- 1/2 cup pomegranate arils
- 1/2 cup pistachios, chopped
- 2 tablespoons chives, chopped
Directions
Step 1 -Move an oven rack to the position two rungs below the heat source.
Step 2 -Preheat the broiler to the highest setting.
Step 3 -Place the iceberg wedges on a baking sheet.
Step 4 -Drizzle the wedges with 1 tablespoon of the olive oil and season them with the salt and the pepper.
Step 5 -Broil the wedges until tender and caramelized on top, about 1-3 minutes. Make to check the wedges every 30 seconds to ensure they do not burn.
Step 6 -Transfer the wedges to serving plates.
Step 7 -In a blender, add the tahini, the hot water, the remaining olive oil, the soy sauce, the ginger, the vinegar, the garlic clove, the lemon juice, the salt, and the pepper and blend until smooth.
Step 8 -Taste the dressing for seasoning and add more of the salt and the pepper, as needed.
Step 9 -Drizzle the wedge salads with the dressing.
Step 10 -Sprinkle the salads with the arils, the pistachios, and the chives and serve.
