Iceberg wedges with ranch dressing
Iceberg wedges topped with a homemade ranch dressing offer a refreshing and creamy flavour combination. This simple salad is easy to prepare and makes a great starter or light lunch.
Cook time 0 min
Prep time 10 min
Ingredients:
4 cups lettuce1/2 cup mayonnaise
1/2 cup buttermilk
2 tbsp fresh parsley
1 tbsp lemon juice
2 tbsp dill
Iceberg wedges with ranch dressing are a refreshing and simple dish perfect for a quick lunch or a starter for dinner. This delightful combination pairs crisp lettuce with a creamy and flavorful homemade ranch dressing. It's easy to prepare and sure to satisfy your taste buds.
Instructions:
- In a medium mixing bowl, combine 1/2 cup of mayonnaise and 1/2 cup of buttermilk. Whisk them together until smooth.
- Add 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of lemon juice, and 2 tablespoons of finely chopped fresh dill to the mixture. Stir well to integrate all the ingredients thoroughly.
- Season the dressing with salt and pepper to taste. Feel free to adjust the acidity by adding more lemon juice if desired.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.
- While the dressing is chilling, wash and dry your iceberg lettuce thoroughly to ensure its crispness.
- Cut the lettuce into wedges. For serving 4 cups, you may want to cut a whole head of iceberg lettuce into 4-6 wedges, depending on the size of the lettuce. Ensure each wedge is manageable for serving.
- Arrange the lettuce wedges on individual serving plates or a large platter.
- Once the dressing has chilled, drizzle it generously over each lettuce wedge. Be sure to pour enough so that each bite of lettuce is well-coated with the creamy goodness of the ranch dressing.
- For added flair and flavor, you can sprinkle extra fresh herbs (such as parsley or dill) over the top of the dressed lettuce wedges.
- Optionally, add a grind of fresh black pepper for a subtle kick.
- Serve the iceberg wedges with ranch dressing immediately to maintain the crispness of the lettuce.
Iceberg wedges with homemade ranch dressing are not only delicious but also a healthy and refreshing choice. The crispness of the lettuce combined with the rich, tangy dressing makes for a versatile and delightful dish. Enjoy this easy-to-make recipe for any meal or occasion.
Iceberg wedges with ranch dressing FAQ:
Chill the ranch dressing for at least 30 minutes to allow the flavors to meld together. This resting time enhances the taste for a better serving experience.
Leftover ranch dressing can be stored in an airtight container in the refrigerator for up to one week. Make sure to stir well before using as ingredients may separate.
Yes, you can substitute Greek yogurt for mayonnaise for a lighter version of the ranch dressing. Keep in mind that it may alter the taste and creaminess slightly.
To cut iceberg lettuce into wedges, first remove any damaged outer leaves and wash the head thoroughly. Cut the head into quarters or sixths vertically to create manageable wedge sizes for serving.
Fresh iceberg lettuce should be crisp with tightly packed leaves and a firm head. Avoid any heads that feel soft or have brown spots, as these indicate decline in freshness.
Cooking Tips:
- Ensure the lettuce is thoroughly washed and crisp. You can achieve this by soaking the iceberg wedges in ice water for a few minutes before draining and patting them dry.
- For a smoother ranch dressing, whisk the ingredients until well combined, or use a blender for a creamier texture.
- Feel free to customize the ranch dressing by adding your favorite herbs or spices, such as chives, garlic powder, or onion powder.
- Let the ranch dressing chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Serve the iceberg wedges with a sprinkle of additional herbs and a squeeze of lemon juice for a bright, fresh finish.
Nutrition Facts
6 ServingsCalories 80kcal
Protein 0.98g
Carbohydrates 1.60g
Fiber 0.71g
Sugar 0.43g
Fat 8g
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