If you’re looking for a refreshingly crisp and flavorful salad that feels both classic and exciting, then the Iceberg Lettuce Wedges with Homemade Ranch Dressing Recipe is your new best friend. This dish brings juicy, crunchy iceberg lettuce wedges paired with a creamy, tangy homemade ranch dressing that perfectly balances herbs, garlic, and buttermilk richness. It’s incredibly simple to make, yet the tastes come together in a way that feels special every time—ideal for a quick lunch, a light dinner, or even an elegant starter for your next gathering.
Ingredients You’ll Need
The beauty of this Iceberg Lettuce Wedges with Homemade Ranch Dressing Recipe lies in its straightforward ingredients. Each one plays a vital role: the buttermilk adds tang, the mayo brings creaminess, and the fresh chives inject a burst of herbal brightness. Let’s walk through these essentials that give this dish its unforgettable personality.
- Buttermilk (1/2 cup): Provides the classic tang that makes ranch dressing irresistible.
- Sour cream (1/4 cup): Adds a rich, velvety texture to the dressing.
- Whole egg mayonnaise (1/4 cup): Gives the dressing its creamy base; use whole egg mayo for the best results.
- Fresh lemon juice (2 teaspoons): Brightens flavors and balances the richness—omit if using regular mayo instead of whole egg.
- Garlic powder (1 teaspoon): Offers a subtle punch of savory warmth without overpowering.
- Dried dill (1 1/2 teaspoons): Delivers herbal notes that feel fresh and slightly grassy.
- Fresh chives, finely chopped (2 tablespoons): Infuses a mild onion flavor and gorgeous green flecks.
- Table salt (1/2 teaspoon): Enhances all the other flavors perfectly.
- Black pepper: Adds a gentle heat and complexity.
- Iceberg lettuce (1 head, cut into 6 to 8 wedges): The star produce, offering crisp texture and a cool bite.
- Extra chives for garnish (optional): To make your presentation pop with color.
How to Make Iceberg Lettuce Wedges with Homemade Ranch Dressing Recipe
Step 1: Whisk Together the Dressing
Start by combining the buttermilk, sour cream, whole egg mayonnaise, fresh lemon juice, garlic powder, dried dill, chopped chives, salt, and black pepper in a medium-sized bowl. Use a whisk to mix everything until perfectly smooth and creamy. This homemade ranch dressing is the heart of the dish, bursting with fresh and tangy flavors that elevate the crisp ice-cold iceberg wedges.
Step 2: Chill Your Dressing
Once your ranch dressing is beautifully smooth, transfer it to a jug or airtight container and pop it into the refrigerator. Chilling it for at least 30 minutes allows the herbs and spices to meld together, making the dressing even more vibrant and flavorful when served.
Step 3: Prepare and Plate the Iceberg Wedges
While the dressing chills, carefully cut your iceberg lettuce into 6 to 8 large wedges. The trick is to keep the core intact so each wedge holds its crisp shape on the plate. Arrange these wedges on a serving tray or individual plates. For the final touch, drizzle the homemade ranch dressing generously over the wedges or serve it on the side for dipping.
How to Serve Iceberg Lettuce Wedges with Homemade Ranch Dressing Recipe
Garnishes
Elevate your Iceberg Lettuce Wedges with Homemade Ranch Dressing Recipe by sprinkling additional finely chopped fresh chives over the top just before serving. You can also scatter some freshly cracked black pepper or a few crispy bacon bits for that delightful crunch and savory contrast.
Side Dishes
This refreshing wedge salad pairs wonderfully with grilled steaks, roasted chicken, or even hearty sandwiches. For a lighter meal, serve it alongside some crusty bread and a bowl of tomato soup to balance the cool, creamy flavors with something warm and comforting.
Creative Ways to Present
Looking to impress your guests? Serve the iceberg wedges on individual small plates, each garnished with a sprig of fresh dill and a drizzle of the homemade ranch dressing. You can also add halved cherry tomatoes or sliced radishes on the plate for pops of color and extra crunch, turning this humble salad into an eye-catching starter.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the Iceberg Lettuce Wedges with Homemade Ranch Dressing Recipe, it’s best to keep the lettuce and dressing separate. Store the dressing in an airtight container in the fridge for up to 5 days, while the lettuce retains its crispness best when wrapped loosely in paper towels in a container.
Freezing
Because fresh lettuce loses its texture when frozen, freezing the lettuce wedges is not recommended. However, you can freeze the homemade ranch dressing in a sealed container for up to 1 month. Thaw it overnight in the fridge and whisk gently before serving again.
Reheating
This dish is best served fresh and cold; neither the lettuce wedges nor the ranch dressing require reheating. Enjoy the crisp contrast of chilled lettuce with creamy dressing for the ideal texture and flavor experience.
FAQs
Can I use regular mayonnaise instead of whole egg mayonnaise?
Yes, you can substitute regular mayonnaise, but omit the fresh lemon juice in the recipe as the acidity from lemon is already present in whole egg mayo. The flavor will still be delicious but slightly different in tang.
Is iceberg lettuce the best choice for this recipe?
Iceberg lettuce is perfect for this dish because of its crisp texture and mild flavor, which pairs beautifully with creamy ranch dressing. Other lettuces tend to be softer and may not hold the wedge shape as well.
How long can I store the homemade ranch dressing?
You can store the ranch dressing in the refrigerator for up to 5 days in an airtight container. Beyond that, the fresh herbs may start to fade, and the dressing might separate.
Can I make the ranch dressing dairy-free?
To make a dairy-free version, substitute buttermilk and sour cream with plant-based alternatives like almond milk mixed with lemon juice, and vegan sour cream. Adjust the herbs and seasoning to taste for the best balance.
What other herbs can I add to the ranch dressing?
Besides dill and chives, fresh parsley, tarragon, or thyme can add lovely new dimensions to the ranch dressing. Start with small amounts and adjust according to your flavor preference.
Final Thoughts
There is something so effortlessly satisfying about the Iceberg Lettuce Wedges with Homemade Ranch Dressing Recipe, pairing that crisp crunch with luscious homemade ranch that feels like a warm hug on a plate. Whether you crave a light lunch, a refined side, or a nostalgic favorite revisited, this recipe is a winner every time. Give it a try—you’ll be amazed at how simply fresh ingredients come together to create something so delightfully delicious.
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Iceberg Lettuce Wedges with Homemade Ranch Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Crisp and refreshing Iceberg Lettuce Wedges served with a creamy homemade Ranch Dressing. This simple, no-cook appetizer is perfect for a light snack or a starter, combining the crunch of fresh lettuce with the tangy, herby flavors of ranch made from buttermilk, sour cream, and fresh herbs.
Ingredients
Ranch Dressing
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1/4 cup whole egg mayonnaise (omit lemon juice if using standard mayo)
- 2 tsp fresh lemon juice
- 1 tsp garlic powder
- 1 1/2 tsp dried dill
- 2 tbsp fresh chives, finely chopped
- 1/2 tsp table salt
- Black pepper, to taste
Lettuce
- 1 iceberg lettuce, cut into 6 – 8 wedges
- Fresh chives, finely chopped (optional, for garnish)
Instructions
- Make the Ranch Dressing: In a bowl, combine buttermilk, sour cream, whole egg mayonnaise, fresh lemon juice, garlic powder, dried dill, chopped fresh chives, salt, and black pepper. Whisk all ingredients together until the dressing is smooth and creamy.
- Chill the Dressing: Transfer the dressing to a jug or airtight container and refrigerate it until ready to use. This allows the flavors to meld and the dressing to thicken slightly.
- Prepare and Serve the Lettuce: Place the iceberg lettuce wedges on a serving plate. Serve the dressing on the side, optionally garnishing the wedges with additional finely chopped fresh chives if desired for extra flavor and presentation.
Notes
- This recipe is a no-cook preparation, making it quick and easy to assemble.
- For a lighter dressing, you can substitute low-fat sour cream or mayonnaise; adjust lemon juice accordingly.
- Ranch dressing can be made ahead and stored in the refrigerator for up to 2 days.
- If you prefer a thicker dressing, add a bit more sour cream or reduce the buttermilk slightly.
- Iceberg lettuce wedges offer a crunchy, refreshing texture that complements the creamy dressing well.
- To keep the lettuce crisp, keep the wedges chilled until serving.
