Greek Wedge Salad

Ingredients

• 2 halved heads of romaine
• 1 ½ cups halved or quartered cherry tomatoes
• 2/3 cup chopped seeded cucumbers
• 2/3 cup chopped celery
• ¼ cup pitted and halved Kalamata olives
• 1 shallot, very thinly sliced
• 1 tbsp lemon juice
• Pinch of salt
• ¼ cup extra-virgin olive oil
• 2 to 3 tbsp lemon juice
• 2 tbsp tahini
• 2-3 garlic cloves
• ½ tsp fine-grain sea salt
• Freshly group black pepper
• ¼ tsp salt