Skip to main content

Little Gem Wedge Salad with Tahini Ranch

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Little Gem wedge salad with tahini ranch is a sophisticated reimagining of the classic steakhouse starter. By swapping traditional mayonnaise for a blend of thick Greek yoghurt and toasted sesame paste, the dish gains a nutty depth and a refreshing tang. The crisp, compact leaves of the Little Gem lettuce provide the perfect vessel for the creamy dressing, while a generous handful of tender garden herbs like dill and tarragon adds a fragrant, modern finish.

As a versatile vegetarian dish, this salad works beautifully as a standalone light lunch or a bright accompaniment to grilled halloumi or roasted root vegetables. The combination of toasted seeds and Aleppo-style pepper adds a delicate crunch and a mild, fruity heat that elevates the simple ingredients. It is an effortlessly healthy way to enjoy seasonal greens with a homemade dressing that feels indulgent yet light.

In this article:

Video picks

Continue reading below

Ingredients for Little Gem Wedge Salad with Tahini Ranch

  • 1 small garlic clove, finely grated

  • 240ml plain whole-milk Greek yoghurt

  • 45ml tahini

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 4 heads of Little Gem lettuce, halved lengthwise, or 2 heads of cos, quartered lengthwise

  • 3 tablespoons white wine vinegar

  • 1 1/2 cups torn mixed tender herbs (such as basil, dill, tarragon and/or parsley)

  • 1/4 cup mixed toasted seeds (such as sesame, poppy, hemp, and/or sunflower)

  • 1/4 cup sliced chives

  • Aleppo-style pepper

  • Flaky sea salt

How to make Little Gem Wedge Salad with Tahini Ranch

Back to contents

Whisk garlic, yoghurt, tahini, lemon juice, and 1 tablespoon oil in a medium bowl until incorporated and smooth. Season dressing with kosher salt and lots of black pepper (it should look speckled).

Toss lettuce and vinegar in a large bowl; season with kosher salt. Add mixed herbs and give it all another toss.

Spread dressing over plates and top with salad. Sprinkle with seeds, chives, Aleppo-style pepper, and sea salt and drizzle with a little oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.