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Broiled Wedge Salad

This broiled wedge salad is drizzled in a ginger tahini dressing and then topped with pomegranate jewels and crunchy pistachios.
5 from 7 votes
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  • 1 large head of iceberg lettuce, cut into 4 wedges
  • 1 tablespoon olive oil
  • kosher salt and pepper
  • ½ cup chopped pistachios (I use roasted and salted)
  • ½ cup pomegranate arils
  • 2 tablespoons chopped chives

ginger tahini dressing

  • cup tahini
  • cup hot water
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh grated ginger
  • 2 teaspoons red wine vinegar
  • 1 garlic clove, minced
  • ½ lemon juiced
  • big pinch of kosher salt and pepper


  • To cut the iceberg into wedges, slice off the stem and then cut 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. I like to place the rack in my oven 2 rungs down from the broiler. Since the wedges are a bit tall, placing them on the highest rack causes them to burn quickly.
  • Place the pan in the oven and broil for 1 to 3 minutes, watching closely the entire time. They can burn easily! Check them after 1 minute, then again after every 30 seconds.
  • Remove the wedges and plate them. Drizzle with the ginger dressing. Top with the pomegranates and pistachios and chives. Serve!

ginger tahini dressing

  • Add all ingredients to a blender or food processor and blend until smooth. Taste and season with more salt and pepper if necessary.

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