One of my favorite salads, especially at a steakhouse, is a classic iceberg wedge.  Crispy wedges of iceberg lettuce topped with blue cheese dressing, bacon, diced tomatoes and chopped red onion. The perfect combination of creamy, crunchy and salty—absolutely delicious!

This modern version of an iceberg wedge swaps in a rich and almost nutty tahini dressing for the blue cheese dressing which is simply marvelous.  The original recipe calls for topping the dressed wedges of lettuce with microgreens or herbs, and some chopped pistachios to further the Middle Eastern-influences. But I settled on some chopped parsley and some sliced, sweet peppers for even more crunch, and an added natural sweetness.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: cumin, iceberg lettuce, iceberg wedges, iceberg wedges with tahini dressing, lemon juice, lettuce, Martha Stewart Living, Martha Stewart's Newlywed Kitchen, microgreens, paprika, pistachios, Salad, tahini, tahini dressing, tahini paste