homemade ranch with iceberg wedge
making every pioneer woman recipe part: 29!!! supper (translation:dinner) with the whole lettuce sketchiness in the USA right now we just made the ranch. you don’t actually “make” the lettuce so it’s not like we missed out on anything. the ranch was so good!!! reminded us of restaurant ranch.
ingredients:
¼ teaspoon kosher salt
1 garlic clove, chopped
1 cup real mayonnaise
½ cup sour cream
¼ to ½ cup milk or buttermilk, depending on how thick you want the dressing
¼ cup chopped flatleaf parsley
1 tablespoon chopped fresh chives
2 tablespoons chopped fresh dill
½ teaspoon distilled white vinegar
½ teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
¼ teaspoon paprika
½ teaspoon black pepper
Dash of hot sauce (optional)
2 heads iceberg lettuce
instructions:
1. Sprinkle the salt over the garlic.
2. 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.
3. Add all the dressing ingredients to a bowl.
4. Stir together gently, adjusting the seasonings 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.
5. Wash and dry the iceberg lettuce and cut into wedges. Arrange the wedges on a platter and drizzle the ranch dressing over the top.
6. Be generous with the dressing, since it needs to reach all the lettuce in the wedge.
Making your own ranch dressing at home can truly elevate a simple iceberg wedge salad into a satisfying meal or appetizer. From personal experience, the key to a rich and balanced ranch dressing is fresh herbs like dill, parsley, and chives—these provide vibrant, fresh notes that store-bought dressings often lack. A small tip from my kitchen adventures: when mashing the garlic with kosher salt before adding other ingredients, you release more of the garlic’s flavor evenly throughout the dressing, giving it that robust punch reminiscent of high-quality restaurant ranch. Adjust the milk or buttermilk quantity to achieve your preferred consistency, whether thick for dipping or thinner for drizzling. For the iceberg lettuce, thoroughly washing and drying the leaves ensures they stay crisp and refreshing. Cutting the lettuce into wedges not only presents beautifully but also holds the dressing in place, making each bite flavorful. Don’t skimp on the dressing—generously drizzling it over each wedge helps the flavors meld and enhances the overall experience. I’ve found that this homemade ranch pairs wonderfully not just with iceberg wedges but also with other crisp vegetables like celery sticks, baby carrots, or even as a dip for chicken wings. For a personalized touch, experiment by adding a dash of hot sauce or a pinch of smoked paprika to the dressing to create subtle heat or smoky undertones, making it truly your own creation. This recipe is a great way to connect with the Pioneer Woman’s approach to comforting, down-home meals that celebrate fresh ingredients and straightforward techniques. Give yourself at least two hours to chill the dressing, as this resting time allows all the flavors to marry beautifully. It’s a simple pleasure that brings a taste of the country kitchen to your dinner table, perfect for family meals or casual gatherings.