September 23, 2009
Total time: 5 minutes, plus chilling time for the dressing
Note: Adapted from "The Pioneer Woman Cooks" by Ree Drummond.
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
1. 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.
2. 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.
3. Chill the dressing for at least 2 hours before serving. Thin with milk if desired.
4. 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.
Each serving: 248 calories; 2 grams protein; 6 grams carbohydrates; 2 grams fiber; 24 grams fat; 4 grams saturated fat; 24 mg. cholesterol; 224 mg. sodium.
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