After searching and experimenting with different recipes I finally found a ranch dressing I could work with. I have already posted wedge salad recipes with Thousand Island Dressing and Blue Cheese Dressing. Now, you get the Ranch dressing version. These salads have been popular for a long time on American restaurant menus and I just had a delicious blue cheese version at a local restaurant.
Ranch dressing was invented back in the 1950’s-60’s at Hidden Valley Ranch near Santa Barbara, California by a rancher, Steve Henson and his wife, who had a 120 acre dude ranch. The Hensons shared their ranch with students and other visitors on weekends. The guests were served with steaks and his “special dressing” on salads. He was always giving his dressing away and one day figured out he could make some money off of it. History says the rest…
This ranch dressing is adapted from America’s Test Kitchens.
Wedges (Slices) of Iceberg Lettuce with Homemade Ranch Dressing, Adapted
Homemade Ranch Dressing:
- 1 cup buttermilk
- 1/4 cup mayonnaise
- 3 tbsp. sour cream (might add more for a thicker dressing)
- 1 tbsp. fresh parsley, minced
- 1 tbsp. chives, minced
- 4 tsp. white wine vinegar
- 1 large garlic clove, minced
- kosher salt and ground black pepper to taste
- iceberg lettuce, 4 wedges or 4 slices
- thinly sliced shallots, sprinkled with flour, fried and lightly seasoned with salt
- cherry tomatoes, sliced in half
- bacon bits
- other toppings, optional
Combine the first eight ingredients in a container with a tight fitting lid. Shake to combine and refrigerate until ready to serve.
I liked Ina’s, or the Barefoot Contessa’s method of serving a wedge salad. Instead of cutting the iceberg lettuce into 4 wedges she slices the whole head of lettuce across to make four 3/4-inch thick round disks. Spoon on the dressing and add your veggies. For this salad I added fried shallots, bacon bits and my cherry tomatoes cut in half. I made it again and added cucumbers and radishes.
Recipe by cookingwithauntjuju.com
It’s party time again and I have the honor of co-hosting Fiesta Friday #86 with Quinn over at dadwhats4dinner. He is the “primary cook” in his family and has brought some delicious, traditional, and out of the ordinary recipes to share with us. Please stop by and say hello to Quinn – you will love his site as much as I do! Of course we all are very fond of Angie; she is the best 🙂
The party has started and Angie, Quinn and I are ready to welcome you. I am sharing a simple salad that everyone in your family will enjoy.
Shallot rings briefly fried in oil and seasoned with salt.
Homegrown cherry tomatoes – I just love these little guys!