Homemade Ranch with Iceberg Wedge

Lynnda Cloutier


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

★★★★★ 1 vote


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


1Sprinkle 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
2Add 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.
3Chill 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.
4Be generous with the dressing, since it needs to reach all the lettuce in the wedge. Serves 8

About this Recipe

Course/Dish: Lettuce Salads