Pioneer Womans Homemade Ranch Dressing With Iceberg Wedges Recipes

Steps:

• Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
• In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.

Steps:

• Sprinkle salt over garlic and mash together to make a paste, the finer the better. Combine the paste with all ingredients except lettuce. Taste and adjust the seasoning, if needed. Chill for several hours before serving. When ready to serve, thin with more buttermilk if needed.
• Wash and dry the lettuce. Cut into wedges.
• To serve: place wedges on a platter or salad plates and drizzle dressing over wedges, making sure you have enough for all the lettuce leaves.

Steps:

• Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
• Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.

Steps:

• For the parmesan-peppercorn ranch: Put the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, hot sauce and garlic in a blender or food processor and blend to combine. Add the buttermilk to the desired consistency and blend thoroughly. Chill for 30 minutes to a couple of hours before serving, thinning with more buttermilk if needed.
• For the wedge salad: Arrange the lettuce wedges on a white rectangular plate in a straight line slightly overlapping. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the crushed peppercorns.

Steps:

• In a medium skillet, fry the bacon slices until slightly crisp. Drain on paper towels and set aside to cool.
• In a large bowl, combine the mayonnaise, buttermilk, sour cream and garlic. Add the vinegar, Worcestershire, salt, pepper and cayenne and whisk until the mixture is totally smooth.
• Chop up the bacon into pieces. Cut the iceberg in half right through the middle, then cut the halves into wedges.
• Spoon a good amount of the dressing over each wedge so that it drips down the sides, then sprinkle on the cheese and bacon.

Steps:

• Place all ingredients in blender or food processor, blitz on high speed for 2 minutes.
• The mixture will look runny, but will thicken as it chills.
• Store in an airtight container in refrigerator for up to two weeks.

Steps:

• Combine all ingredients in a bowl and whisk well.