Serrano Wedge Salad

Here’s What You’ll Need:

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 1/4 cup Yellowbird Organic Serrano Hot Sauce, plus more for drizzling
• 1 cup loosely packed fresh basil leaves
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed fresh cilantro leaves and tender stems, plus more for garnish
• 4 scallions, chopped (about 1/2 cup)
• 1/4 cup chopped fresh dill, plus more for garnish
• 1 1/4 tsp. kosher salt, plus more to taste
• 1/4 tsp. black pepper, plus more to taste
• 2 small (1-pound) iceberg lettuce heads, outer leaves removed, each head cut through core into 6 wedges
• 2 Persian cucumbers, thinly sliced (about 1 1/2 cups)
• 6 medium radishes, thinly sliced (about 1 cup)
• 2 medium carrots, thinly sliced or shredded (about 1 cup)
• 1/2 cup crumbled blue cheese
• 4-6 hardboiled eggs, halved (2 halves per serving)

Instructions:

1. In a food processor, combine mayonnaise, sour cream, tahini, lemon juice, and Yellowbird Organic Serrano Hot Sauce; process until smooth and well combined, about 1 minute.
2. Add basil, parsley, cilantro, scallions, dill, salt, and pepper, and process until smooth and light green, about 1 minute. Transfer dressing to a bowl. Cover and refrigerate for 20 minutes or until well chilled.
3. Arrange lettuce wedges on a large serving platter (or split between platters). Spoon 1 cup of dressing evenly over the cut sides of each wedge.
4. Top with sliced cucumbers, radishes, carrots, crumbled blue cheese, and halved hardboiled eggs. Garnish with additional cilantro and dill, salt and pepper to taste, and an extra drizzle of Yellowbird Organic Serrano Hot Sauce for that finishing kick.
5. Serve with the remaining dressing on the side, and enjoy!