YUMI has 3 questions for Simon:

1. Is Ranch Dressing trash?
2. Are we meant to "season" our lettuce when making salad?
3. Does it really matter if your lemon is waxed or unwaxed?

PLUS: we go deep into fandom for Anna Jones's WEDGE SALAD WITH RANCH DRESSING recipe from her amazing and highly recommended book Easy Wins.

ANNA JONES'S WEDGE SALAD WITH TAHINI RANCH DRESSING:

CRUMB

Smash 1 clove of garlic and put it in a frying pan with 2tbs olive oil.

Allow to sizzle for 3-4 mins then add in 100g breadcrumbs, stirring.

Add 50g roughly chopped pitted green olives and cook for 2 more mins until the breadcrumbs are toasted. Season with 1/2 tsp salt, allow to cool and then grate in the zest of 1 lemon.

TAHINI RANCH DRESSING

MIX 250g Greek yoghurt + 120g tahini, + 1 finely grated clove garlic, juice of 1 lemon, 1/2 bunch chopped chives and 1/2 bunch chopped dill. Season well with salt and pepper.

Check the consistency - you may want to add a little water, it is meant to be the consistency of double cream.

MAKING THE SALAD

Cut 2 iceberg lettuces or 8 Little Gems into quarters, trimming off the dud bits. Break up the pieces if you wish. Season the wedges well with salt and pepper, taking care to get the seasoning in between the leaves, then do the same squeezing the juice of another lemon over the top and throughout. Dress with the Tahini Ranch dressing, top with the crumbs and decorate with any leftover herbs.

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