Homemade ranch with iceberg wedge

Time 5 minutes
Yields Serves 8
Homemade ranch with iceberg wedge

In 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.


Whisk 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.


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


Wash 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.

Adapted from “The Pioneer Woman Cooks” by Ree Drummond.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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