Description
Crisp iceberg lettuce wedges served with a creamy, homemade ranch dressing featuring buttermilk, sour cream, mayonnaise, fresh herbs, and spices. This fresh and easy appetizer or side is perfect for light lunches, dinners, or entertaining.
Ingredients
Scale
Ranch Dressing
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1/4 cup whole egg mayonnaise (if using regular mayonnaise, omit the lemon juice)
- 2 tsp fresh lemon juice
- 1 tsp garlic powder
- 1 1/2 tsp dried dill
- 2 tbsp fresh chives, finely chopped
- 1/2 tsp table salt
- Black pepper, to taste
Salad
- 1 iceberg lettuce, cut into 6 – 8 wedges
- Fresh chives, finely chopped, for garnish (optional)
Instructions
- Make the ranch dressing: In a bowl, combine the buttermilk, sour cream, whole egg mayonnaise, fresh lemon juice, garlic powder, dried dill, finely chopped chives, salt, and black pepper. Whisk thoroughly until the dressing is smooth and all ingredients are well incorporated.
- Chill the dressing: Transfer the prepared ranch dressing into a jug or container and refrigerate it until ready to serve. This allows the flavors to meld and the dressing to thicken slightly.
- Prepare and serve the wedges: Place the iceberg lettuce wedges onto a serving plate. Spoon the chilled ranch dressing on the side or drizzle over the wedges. Optionally, garnish with freshly chopped chives for added color and flavor. Serve immediately.
Notes
- If using regular mayonnaise instead of whole egg mayonnaise, omit the lemon juice to balance the flavors.
- The recipe yields 4 servings with 4 to 6 wedges each depending on wedge size.
- This dish is best served fresh to maintain the crisp texture of the iceberg lettuce.
- For added crunch, consider sprinkling some chopped bacon or toasted nuts over the wedges before serving.
- The dressing can be stored in the refrigerator for up to 3 days in an airtight container.
