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Salads, Vegetarian

Homemade ranch with iceberg wedge

Homemade ranch with iceberg wedge
Kirk McKoy / Los Angeles Times

Ree Drummond likes to call herself an accidental country girl and she considers herself something of an accidental cook. But there's nothing accidental about the success she's built combining those two. Drummond writes the Pioneer Woman blog and gets about ... Read more

Total time: 5 minutes, plus chilling time for the dressing | Serves 8
  • 1/4 teaspoon kosher salt, more to taste
  • 1 clove garlic, chopped
  • 1 cup 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, more to taste
  • 1 tablespoon chopped fresh chives, more to taste
  • 2 tablespoons chopped fresh dill, more to taste
  • 1/2 teaspoon distilled white vinegar, more to taste
  • 1/2 teaspoon Worcestershire sauce, more to taste
  • 1/4 teaspoon cayenne pepper, more to taste
  • 1/4 teaspoon paprika, more to taste
  • 1/2 teaspoon pepper, more to taste
  • Dash of hot sauce, optional
  • 2 heads iceberg lettuce

Step 1In a large bowl, sprinkle the salt over the garlic. Mash the garlic and salt together with a fork or pestle to form a paste. The finer the better, as the garlic is very strong in the finished dressing.

Step 2Whisk in the mayonnaise, sour cream, milk, parsley, chives, dill, vinegar, Worcestershire sauce, cayenne pepper, paprika, pepper and hot sauce if using. Taste and adjust the seasonings and flavorings as desired. Make the ranch dressing all yours -- add in more of what you like. This makes about 2 cups dressing.

Step 3Chill the dressing for at least 2 hours before serving. Thin with milk if desired.

Step 4Wash and dry the 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. Serve immediately.

Note: Adapted from "The Pioneer Woman Cooks" by Ree Drummond.


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