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Little Gem Wedge Salad with Tahini Ranch

['1 small garlic clove, finely grated', '1 cup plain whole-milk Greek yogurt', '3 Tbsp. tahini', '2 Tbsp. fresh lemon juice', '1 Tbsp. extra-virgin olive oil, plus more for drizzling', '4 heads of Little Gem lettuce, halved lengthwise, or 2 heads of romaine, quartered lengthwise', '3 Tbsp. 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']

Whisk garlic, yogurt, tahini, lemon juice, 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).
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.

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