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!
Wow the flavors in this dressing are all my favorites! yumm buttermilk must make it extra tasty! The pictures are so lovely! Thanks auntjuju
Thanks Lyn – it’s a good basic salad that all ages enjoy. Just use blue cheese, ranch or 1,000 island dressings and every one will be happy.
it looks lovely!
This family friendly recipe is perfect for the fiesta! I’m sure everyone will love it. And, thank you so much for co-hosting. Fiesta Friday is one of my favorite parts of the week! Hope you have a wonderful weekend as well! 😀
Thanks Kaila – I always enjoy co-hosting! Happy Fiesta Friday 🙂
Add some blue cheese and I am in heaven. Glad to be co-hosting Fiesta Friday #86 with you and think you for the kind words in your post. You are very sweet. Happy FF!!
That’s probably my favorite way too! We’re having a good time viewing and wishing we could taste all the goodies everyone has brought. You’re quite welcome as I do love your site – a lot of good ole American recipes plus kicked up a notch or two 🙂
Thank You not Think… Way too much typing today :(((-
I knew what you meant Quinn 🙂
This is my favorite salad, I’ve just never made the homemade dressing. Can’t wit to give it a try!
Thanks – I have three homemade dressings I use as mentioned above but any dressing would be delicious.
This is such a delicious classic, love the presentation. This will be much easier to eat than the standard wedge.
It is a classic, isn’t it Liz? I will never tire of it. I highly recommend slicing versus the wedges – now why didn’t I think of that?
Oh my…those fried shallot rings stopped me in my tracks!! I bet they’re GOOD!!
Enjoy Fiesta Friday, thank you for co hosting xx
The shallots were delicious and quick and easy to make. I should have made more… Happy Fiesta Friday Elaine 🙂
I love ranch dressing! This sounds like such a good, creamy version to make!
Thanks Nancy – it is a good version and something you can make to your taste 🙂
So fresh, creamy and delicious Judi. Thank you for co-hosting this week FF! 🙂
Thanks Linda – I love this kind of salad and so does everyone else. Iceberg is not the most nutritional lettuce but you can top it off with lots of veggies 🙂
I just love salads like this. I am definitely going to cook up some shallots too. What a yummy idea. I also love those tomatoes. They are delicious but unfortunately my plant is starting to give up.
Me too Julie – simple but good and you can kick it up a notch by what you use for toppings. The shallots are easy and quick to make and can be seasoned any way you want. My 1 cherry tomato plant produced so many I could not give away enough.
I LOVE how you sliced the lettuce into disks- genius! You have also reminded me that it has been WAY too long since I’ve made a creamy salad dressing. I’m trying your ranch!!
Thanks Josette – the disks are much easier to eat and cut. I love creamy dressings and I compared my caesar salad to yours and one ingredient I did not use was Dijon mustard, but I included red wine vinegar. I think I got that straight – I need to locate the recipe I printed. Just might do a taste comparison – I am always fascinated with what one ingredient or two can do to a recipe 🙂
I am drooling looking at this salad. Caramelized shallots does it for me. Yum!
Thanks Fae – the shallots did add some crispiness and great flavor 🙂