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
Scale
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.
