Ranch Dressing with Iceberg Wedge
Servings: 0
Ingredients
- 1/4 teaspoon kosher salt
- 1 garlic clove chopped
- 1 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 to 1/2 cup milk or buttermilk depending on how thick you want the dressing
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon distilled white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon black pepper
- Dash of hot sauce
- 2 heads iceberg lettuce
Instructions
- prinkle the salt over the garlic. With a fork, mash the garlic and salt together to make a paste. The finer the better, as the garlic is very strong in the finished dressing.
- Add all the dressing ingredients to a bowl and stir together gently, adjusting the seasons as needed. Make the ranch dressing all yours -- add in more of what you like.
- 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 the wedges on a platter and drizzle the ranch dressing over the top. Be generous with the dressing, since it needs to reach all the lettuce in the wedge.
- Other uses for homemade ranch dressing:
- Serve as a dip for carrot 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 crudite platter.
Notes
Recipe By: Ree Drummond, 'The Pioneer Woman'
Serving Size: 8
Serving Size: 8