Broiled Wedge Salad
Broiled Wedge Salad
25 minutes
10 minutes
Salads
Ingredients
- 1 large head of iceberg lettuce
- 1 tablespoon Fustini's Meyer Lemon olive oil
- salt and pepper to taste
- 1/2 cup roasted pistachios
- 1/2 cup pomegranate arils
- 1/3 cup tahini
- 1/3 cup hot water
- 3 tablespoons Fustini's Meyer Lemon olive oil
- 1 tablespoon soy sauce
- 2 tablespoons Fustini's Ginger Honey balsamic
- 1 garlic clove, minced
- 1/2 lemon, juiced
- Kosher salt and pepper to taste
Directions
- Cut the iceberg head into wedges by slicing off the stem and then cutting 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. Place oven rack 2 rungs down from the broiler so lettuce won't burn to quickly. Place the pan in the oven and broil for 1-3 minutes, checking every 30 seconds to 1 one minute to prevent burning.
- In a blender or food processor, add tahini, water, olive oil, soy sauce, ginger, balsamic, garlic, lemon juice, salt and pepper. Blend until smooth. Taste and season with more salt and pepper if necessary. Remove wedges and plate them. Drizzle with dressing and top with pomegranates and pistachios before serving.
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