Homemade Ranch with Iceberg Wedge

Lynnda Cloutier

By
@eatygourmet

Other uses for dressing:
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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Ingredients

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

Directions Step-By-Step

1
Sprinkle salt over the garlic.
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
2
Add all the dressing ingredients to a bowl.
Stir together gently, adjusting seasonings as needed. Make ranch dressing to your own special tastes, adding more of what you like.
3
Chill the dressing for at least 2 hours before serving. Thin with milk if needed.
Wash and dry the iceberg lettuce and cut into wedges. Arrange wedges on platter and drizzle the ranch dressing over the top.
4
Be generous with the dressing, since it needs to reach all the lettuce in the wedge. Serves 8

About this Recipe

Course/Dish: Lettuce Salads