There’s nothing quite like the crunch of fresh lettuce paired with a creamy, herbaceous dressing that dances on your tongue. This Wedge Salad with Tahini Green Goddess Dressing transforms the classic salad into a vibrant experience that’s bursting with flavor and texture. I first ventured into this recipe as a way to shake up our typical dinner routine, longing for something fresh yet satisfying.
As I stood at my kitchen counter, chopping fragrant herbs and whisking together the dressing, the vision of a colorful plate emerged—crisp Little Gem lettuce drizzled with lush green tahini dressing, topped with crispy pancetta and a medley of garden-fresh vegetables. Not only does this salad look stunning, but it also brings a delightful punch to any gathering or weeknight meal.
Whether you’re a seasoned chef looking to impress or just someone tired of the same old fast food routine, this wedge salad will invigorate your taste buds and leave you feeling revitalized. Let’s dive into this flavor-packed recipe that’s as satisfying to make as it is to eat!
Why is Wedge Salad with Tahini Green Goddess Dressing a Must-Try?
Freshness, this salad showcases crisp Little Gem lettuce as its star, offering a refreshing crunch in every bite.
Herbaceous Escape, the creamy tahini dressing is infused with vibrant herbs, adding a delightful depth of flavor that elevates the classic salad.
Easy to Prepare, with only a 30-minute prep time, it’s perfect for impressing guests or enjoying on a cozy night at home.
Colorful Presentation, the medley of fresh vegetables and crispy pancetta creates a stunning visual feast, making it an eye-catching dish for any occasion.
Crowd-Pleasing Appeal, whether for a casual dinner or a festive gathering, everyone will love digging into this vibrant wedge salad!
Wedge Salad with Tahini Green Goddess Dressing Ingredients
For the Dressing
- Parsley – a vibrant herb that adds freshness and a burst of green flavor.
- Chives – finely snipped for a mild onion taste, perfect for elevating the dressing.
- Dill – brings a distinct, aromatic essence that complements the other herbs beautifully.
- Tarragon – adds a touch of anise flavor, which pairs wonderfully with creamy dressings.
- Basil Leaves – for a sweet, aromatic touch that amplifies the dressing’s deliciousness.
- Lemon Juice – a splash of acidity to brighten and balance the flavors in the dressing.
- Garlic Cloves – peeled for a kick of warmth and pungency that rounds out the dressing.
- Anchovies – these tiny fish add an umami punch, enriching the overall flavor without overwhelming it.
- Mayonnaise – serves as the creamy base, making the dressing luscious and smooth.
- Sour Cream – adds tanginess and a bit of richness to the dressing for that perfect consistency.
For the Salad
- Little Gem Lettuce – these charming, small heads are crisp and tender, making them ideal for wedges.
- Day-Old Bread – repurposed into croutons for a delightful crunch, adding texture to the salad.
- Butter – for toasting the croutons, lending a rich, golden flavor.
- Pancetta – chopped finely, it brings a savory, crispy element that perfectly complements the creamy dressing.
- Cucumber – diced small for a refreshing crunch that balances the salad’s richness.
- Scallions – sliced for a touch of mild onion flavor and a lovely visual pop.
- Radishes – diced finely to introduce a peppery crunch that contrasts beautifully.
- Snap Peas – sliced open to reveal their sweet peas, adding a fun texture and taste.
- Salt and Fresh Cracked Pepper – to taste, ensuring your salad is perfectly seasoned!
This Wedge Salad with Tahini Green Goddess Dressing is not only a feast for the eyes but also a celebration of fresh, garden-inspired flavors. Enjoy making this delightful dish!
How to Make Wedge Salad with Tahini Green Goddess Dressing
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Blend the Dressing: Place all dressing ingredients—parsley, chives, dill, tarragon, basil, lemon juice, garlic, anchovies, mayonnaise, and sour cream—in a food processor. Process until smooth and creamy, then taste and adjust as needed. Chill the dressing in the refrigerator until ready to serve.
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Toast the Croutons: Cut the day-old bread into small cubes. In a skillet, heat butter or reserved pancetta fat over medium heat, then add the bread. Toast, stirring almost continuously, until golden brown and crisp. Sprinkle with a little salt, then set aside.
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Cook the Pancetta: In the same skillet, add finely chopped pancetta. Fry until crispy and golden, then transfer to paper towels to drain excess fat.
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Prepare the Lettuce: Trim the stem ends of the Little Gem lettuce, slice each head in half lengthwise, and discard any damaged outer leaves for a clean presentation.
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Assemble the Plates: Place each lettuce half cut side up on a salad plate; if the heads are small, feel free to serve two halves per plate.
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Dress the Wedge: Generously spoon the chilled tahini dressing over each wedge, letting it cascade deliciously onto the plate.
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Top It Off: Add a colorful assortment of diced cucumber, sliced scallions, diced radishes, crispy pancetta, and the toasted croutons. Be generous with your toppings for a delightful crunch!
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Season & Serve: Finish with a sprinkle of fresh cracked black pepper. Serve immediately for that crisp, vibrant taste!
Optional: Garnish with extra herbs or lemon zest for a refreshing finish.
Exact quantities are listed in the recipe card below.
Expert Tips for Wedge Salad with Tahini Green Goddess Dressing
- Fresh Herbs Matter: Use herbs that are fresh and vibrant. Dried herbs won’t achieve the same flavor explosion in your tahini dressing.
- Adjust Texture: If the dressing is too thick, add a splash of water or extra lemon juice for a smoother consistency.
- Crisp Croutons: Make sure to toast the bread until golden and crunchy; soggy croutons can dampen your delightful wedge salad experience.
- Layer Flavors: For an extra punch, try adding some chopped olives or capers to the salad; they complement the creamy dressing beautifully!
- Serve Immediately: This salad is best enjoyed fresh; if it sits too long, the textures of the vegetables may soften, losing their delightful crunch.
Wedge Salad with Tahini Green Goddess Dressing Variations
Get ready to make this beautiful salad a little more unique and personal to your taste!
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Vegan Option: Substitute mayonnaise and sour cream with vegan alternatives to create a creamy, plant-based dressing.
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Herb Swap: Experiment with different herbs like cilantro or mint for a refreshing twist, adding a unique flavor profile to the dressing.
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Add Spiciness: Incorporate a pinch of red pepper flakes or a dash of hot sauce to the dressing for an unexpected kick that brightens every bite.
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Crunchy Add-ins: Toss in nuts like toasted walnuts or pine nuts for an added crunch, enhancing the texture and flavor complexity of your salad.
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Cheese Lovers: Crumble in some feta or goat cheese to the top for a tangy, creamy contrast that complements the delicious green goddess dressing beautifully.
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Fruit Infusion: Add sliced avocados or diced apples for a touch of sweetness that balances the richness of the tahini and creamy ingredients.
Imagine the joyful surprise of your family and friends as they explore these delightful twists! Each variation can transform the familiar into something truly spectacular, ensuring every palate finds something to love.
How to Store and Freeze Wedge Salad with Tahini Green Goddess Dressing
Fridge: Store any leftover salad separately in an airtight container for up to 3 days to maintain crispness. Avoid mixing the salad and dressing until ready to serve.
Dressing: The tahini green goddess dressing can be stored in the fridge for up to a week. Just give it a good stir before using as it may thicken over time.
Freezer: While it’s not ideal to freeze the salad due to the textures of fresh ingredients, you can freeze the tahini dressing for up to 2 months. Thaw in the fridge overnight before use.
Reheating Pancetta: If you have leftover crispy pancetta, reheat it gently in a skillet over low heat until warm to retain its crunch, then top your salad with it for added flavor.
What to Serve with Wedge Salad with Tahini Green Goddess Dressing?
A vibrant and fresh salad deserves equally delightful companions to craft a well-rounded meal experience.
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Grilled Chicken Skewers: These tender, juicy bites infused with herbs match perfectly with the salad’s creamy texture, enhancing the overall flavor.
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Roasted Sweet Potatoes: The sweetness of roasted sweet potatoes provides a delightful contrast, balancing the salad’s zingy dressing and crunchy toppings. Their warm flavor adds comfort to your table.
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Quinoa Pilaf: A nutty quinoa pilaf tossed with seasonal veggies introduces a wholesome grain component, enriching the meal while keeping it light.
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Herbed Couscous: Fluffy and flavorful, herbed couscous complements the greens, filling out the plate while echoing the salad’s fresh herbal notes.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio elevates the entire dining experience, making each bite of this delicious salad even more enjoyable.
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Lemon Sorbet: To cleanse the palate, a refreshing lemon sorbet offers a zesty finish that’s light and satisfying after the richness of the salad.
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Garlic Breadsticks: Crunchy and buttery, these breadsticks make a fantastic pairing, perfect for mopping up any leftover tahini dressing.
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Chocolate Mousse: End on a sweet note—with its rich creaminess, chocolate mousse provides a decadent contrast to the vibrant salad.
Make Ahead Options
These Wedge Salad with Tahini Green Goddess Dressing components are perfect for meal prep, making your busy weeknights smoother! You can prepare the tahini dressing up to 3 days in advance—just keep it refrigerated in a tight-fitting container to maintain its vibrant flavor. The crispy pancetta and croutons can be made ahead and stored in an airtight container for up to 2 days; reheat the pancetta briefly in the microwave to crisp it up before serving. Assemble the salad by cutting the Little Gem lettuce and topping with fresh veggies only when you’re ready to serve for that crisp, fresh taste, ensuring this delightful dish stays just as delicious!
Wedge Salad with Tahini Green Goddess Dressing Recipe FAQs
How can I select the best lettuce for my Wedge Salad with Tahini Green Goddess Dressing?
Absolutely! When choosing Little Gem lettuce, look for heads that are firm with vibrant, green leaves. Avoid any that have dark spots or wilting edges, as these indicate spoilage. Freshness is key for that delightful crunch in your salad!
How should I store any leftover salad?
To maintain that crispness, store leftover salad and dressing separately. Place the salad in an airtight container and refrigerate for up to 3 days. This keeps the lettuce from wilting and ensures the fresh ingredients stay vibrant.
Can I freeze the tahini dressing?
Yes, you can freeze the tahini green goddess dressing! Just pour it into a freezer-safe container and store it for up to 2 months. When you’re ready to use it, simply thaw the dressing in the refrigerator overnight. Give it a good stir, as it may thicken during freezing.
What if my croutons aren’t crispy enough?
No worries! If your croutons end up too soft, try rebaking them. Preheat your oven to 375°F (190°C), spread the croutons on a baking sheet, and bake for about 5-10 minutes, flipping halfway through, until they are crispy. This will help revive their lovely crunchiness for your wedge salad.
Is there any way to make this salad gluten-free?
Absolutely! You can easily switch out the day-old bread for gluten-free croutons or even try roasted chickpeas for an added crunch. Also, ensure your tahini dressing ingredients are gluten-free. With these simple swaps, you’ll have a delicious gluten-free wedge salad that everyone can enjoy!
Wedge Salad with Tahini Green Goddess Dressing Done Right
Ingredients
Equipment
Method
- Blend the Dressing: Place all dressing ingredients in a food processor. Process until smooth and creamy, then taste and adjust as needed. Chill the dressing in the refrigerator until ready to serve.
- Toast the Croutons: Cut the day-old bread into small cubes. In a skillet, heat butter or reserved pancetta fat over medium heat, then add the bread. Toast, stirring almost continuously, until golden brown and crisp. Sprinkle with some salt, then set aside.
- Cook the Pancetta: In the same skillet, add finely chopped pancetta. Fry until crispy and golden, then transfer to paper towels to drain excess fat.
- Prepare the Lettuce: Trim the stem ends of the Little Gem lettuce, slice each head in half lengthwise, and discard any damaged outer leaves.
- Assemble the Plates: Place each lettuce half cut side up on a salad plate; if the heads are small, serve two halves per plate.
- Dress the Wedge: Generously spoon the chilled tahini dressing over each wedge.
- Top It Off: Add diced cucumber, sliced scallions, diced radishes, crispy pancetta, and the toasted croutons.
- Season & Serve: Finish with a sprinkle of fresh cracked black pepper. Serve immediately.