I adapted a great recipe from Bon Appetit, Tahini Ranch Salad. I usually make salad with tons of ingredients, but this one makes a star of the romaine lettuce with the tasty tahini dressing and fresh herbs. The original recipe called with little gem lettuce, but I used romaine, as that’s what I had in the fridge.


1 small garlic clove, finely grated

1 cup plain Greek yogurt

3 Tbsp. tahini

2-4 Tbsp. fresh lemon juice

Lemon zest (1 T)

2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

Romaine, quartered lengthwise or little gem, whole leaves

2 Tbsp. white wine vinegar

½-3/4 cup torn mixed tender herbs (such as basil, dill, tarragon, chives and/or parsley)

1/8-1/4 cup mixed toasted seeds (such as sesame, poppy, hemp, and/or sunflower; I used pine nuts)

Aleppo-style pepper (if you don’t have it, just use fresh ground pepper)

Flaky sea salt


•Whisk garlic, yogurt, tahini, lemon juice, zest and 1 Tbsp. oil in a medium bowl until incorporated and smooth. Season dressing with kosher salt and lots of black pepper (it should look speckled). Add more lemon juice or vegetable broth if too thick. (I refrigerated leftovers and added more lemon juice and a touch of vegetable broth to thin).

•Toss lettuce, 1 T olive oil and vinegar in a large bowl; season with kosher salt. Add 1/2 of the mixed herbs and give it all another toss.

•Spread a couple of tablespoons of tahini dressing over plates, smoothing across the bottom with your spoon, and top with salad. Sprinkle with rest of herb mix,  Aleppo-style pepper (if you have it), and sea salt. Refrigerate any leftover dressing and thin out with lemon juice/vegetable broth for other meals.

Made it again with the leftover tahini dressing, and it was just as tasty. Forgot the pine nuts and seeds, but it was still wonderful.