Wedge Salad with Sunflower Tahini and Ranch Dressing

• 1/2 cup Japanese Kewpie mayonnaise
• 1/3 cup buttermilk
• 1/3 cup sour cream
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons finely chopped dill
• 1 1/2 teaspoons finely chopped thyme
• 1 1/2 teaspoons finely chopped marjoram
• 1 1/2 tablespoons minced shallot
• 1 tablespoon rice wine vinegar
• 1 teaspoon Asian fish sauce
• Kosher salt
• Pepper
• 1/2 cup salted roasted sunflower seeds
• 2 tablespoons fresh lemon juice
• 2 tablespoons grapeseed oil
• Kosher salt
• 1 large head of iceberg lettuce, quartered through the core and cut crosswise into 2-inch wedges
• 1/2 English cucumber, thinly sliced
• 3 1/2 ounces enoki mushrooms, trimmed
• Salted roasted sunflower seeds and chile oil, for garnish

1. Make the dressing In a bowl, whisk together the first 10 ingredients; season with salt and pepper.
2. Cover and refrigerate the dressing until well chilled, about 1 hour.
3. Make the tahini In a blender, combine the sunflower seeds and 1/4 cup of water and puree until nearly smooth.
4. With the machine on, gradually add the lemon juice and grapeseed oil until the tahini is smooth.
5. Scrape into a bowl and season with salt.
6. Make the salad Arrange the iceberg wedges on a serving platter.
7. Dollop 1/2 teaspoon of the tahini onto each wedge and top with a cucumber slice and a small amount of enoki; secure the toppings with toothpicks.
8. Drizzle some of the ranch dressing on the wedges and garnish with sunflower seeds and chile oil.
9. Serve right away, with additional dressing and tahini.

japanese kewpie mayonnaise, buttermilk, sour cream, garlic, dill, thyme, marjoram, shallot, rice wine vinegar, fish sauce, kosher salt, pepper, sunflower seeds, lemon juice, grapeseed oil, kosher salt, wedges, cucumber, enoki mushrooms, chile oil

Taken from www.foodandwine.com/recipes/wedge-salad-sunflower-tahini-and-ranch-dressing (may not work)