Homemade Ranch with Iceberg Wedge
serve as a dip for carrots and celery sticks
Mix in crumbled blue cheese and serve with Buffalo wings
Drizzle on a submarine sandwich
Pour into a hollowed out red cabbage and serve on a fancy crudités platter.
Serves 8Unknown source
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- 1/4 tsp. kosher salt
- 1 garlic clove, chopped
- 1 cup mayonnaise
- 1/4 to 1/2 cup milk or buttermilk, deepening on hot thick you want the dressing
- 1/4 cup chopped flat leaf parsley
- 1 tbsp. chopped fresh chives
- 2 tbsp. chopped fresh dill
- 1/2 tsp. distilled white vinegar
- 1/2 tsp. worcestershire
- 1/8 tsp. cayenne pepper
- 1/4 tsp. paprika
- 1/2 tsp. black pepper
- dash hot sauce, optional
- 2 heads iceberg lettuce
With a fork, mash garlic and salt together to make a paste. The finer, the better as the garlic is very strong in the finished dressing
Stir together gently, adjusting seasonings as needed. Make ranch dressing to your own special tastes, adding more of what you like.
Wash and dry the iceberg lettuce and cut into wedges. Arrange wedges on platter and drizzle the ranch dressing over the top.