Iceberg Wedges With Ranch Dressing Recipes

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:

• Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.
• Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.
• (The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)
• Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.

Steps:

• Peel off any wilted or discolored leaves from the outside of the lettuce. Trim the core even with the bottom of the lettuce and cut the lettuce into quarters through the core. If the quarters look too big for a single serving, either cut them in half or trim them to whatever size you feel is a good serving.
• Combine the sour cream, yogurt, mayonnaise, garlic, vinegar, and chives in a bowl until well mixed. Season with salt and pepper. Cover and refrigerate until ready to use.
• To serve, set the wedge of iceberg in the center of a salad plate, spoon the dressing over and dash it with a good pinch of chives.

Steps:

• Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced. Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates. Drizzle 2 to 3 tablespoons of the dressing over each slice. Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.
• Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.

Steps:

• Prepare Green Goddess dressing and set aside. Place 1 iceberg lettuce wedge and 2 cucumber wedges on each plate. Pour some dressing over top and crumble 1 slice bacon over each wedge. Serve.

Steps:

• Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels. Crumble bacon and set aside.
• Combine dressing, garlic and basil in small bowl; stir well.
• Top each lettuce wedge with dressing and sprinkle with bacon and blue cheese. Garnish with shredded basil, if desired.

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).
• In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.
• Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.
• Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.

Steps:

• In a food processor, combine avocado cubes, lemon or lime juice, basil, tarragon, garlic, and asorbic acid. Blend until smooth. With the motor running, slowly pour in olive oil to make a thick, creamy dressing. If dressing is too thick to pour, add water, a few tablespoons at a time, to reach the desired consistency. Pour into a bowl, season, to taste, with salt and pepper and cover. Refrigerate until chilled.
• To serve, pour dressing over iceberg wedges.

Steps:

• Whisk together all dressing ingredients, cover, and store in refrigerator until ready to use.
• Arrange the lettuce wedges on platter and spoon the dressing over them.

Steps:

• In a medium bowl, whisk reduced-fat mayonnaise, reduced-fat sour cream, and water with red-wine vinegar. Stir in minced shallot and crumbled blue cheese (2 ounces), breaking up large pieces of cheese with the spoon. Season with coarse salt and ground pepper.
• Slice iceberg lettuce into 8 wedges (remove core). Place 2 wedges on each plate; drizzle with dressing. Serve immediately.

Steps:

• In a small bowl, whisk together mayonnaise, chili sauce, milk, vinegar, relish, parsley, scallion, and 1/4 teaspoon each salt and pepper.
• Place iceberg wedges on a platter or divide among 4 plates; drizzle with dressing, as desired. Serve immediately.

Steps:

• Trim the core even with the bottom of the lettuce and cut the lettuce into quarters through the core. If the quarters look too big for a single serving, either cut them in half or trim them to whatever size you feel is a good serving.
• Combine the sour cream, yogurt, mayonnaise, garlic, vinegar, and chives in a bowl until well mixed. Season with salt and pepper. Cover and refrigerate until ready to use.
• To serve, set the wedge of iceberg in the center of a salad plate, add cucumber, and spoon the dressing over and dash it with a good pinch of chives.

Steps:

• In a bowl, combine buttermilk, mayonnaise, half of the blue cheese, lemon juice, and hot sauce.
• Stir to combine
• Stir in chives, salt, and pepper.
• Serve with iceberg wedges and top with remaining blue cheese.

Steps:

• Preheat the oven to 275°F
• Prepare a bowl of ice water.
• In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds.
• Using a slotted spoon, transfer the tomatoes to the ice water to cool.
• Drain and peel the tomatoes, pat dry and halve crosswise.
• Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil.
• Sprinkle with the chopped thyme and season with salt and pepper.
• Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken.
• Transfer the tomatoes to a plate and let cool.
• Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp.
• Let the croutons cool.
• In a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth.
• Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper.
• Refrigerate until chilled.
• In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes.
• Transfer to paper towels to drain.
• Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil.
• Scatter the croutons and bacon on top.
• Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.

Steps:

• Whisk together sour cream, mayonnaise, buttermilk, and lemon juice in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper. Cover and refrigerate at least 30 minutes (and up to 3 days) to allow the flavors to really meld.
• Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
• Halve cherry tomatoes (if using beefsteak, halve and squeeze out some seeds beforehand, so it's not watery, then cut into bite-size pieces). Season with salt and pepper; let stand 5 minutes. Cut lettuce through its core into 4 wedges; place each one on a plate. Spoon dressing on top and sprinkle with bacon, tomatoes, remaining 1/4 cup blue cheese, and more chives.

Steps:

• In a small bowl mash the Stilton with a fork and stir in the oil, the sour cream, the water, and the vinegar. Divide the lettuce wedges between 2 plates, spoon the dressing over them, and sprinkle the salads with the radishes.

Steps:

• In medium bowl, whisk together mayo, 1/2 cup of the blue cheese, yogurt, buttermilk, and vinegar until nearly smooth.
• Mix in remaining blue cheese.
• Season with black pepper.
• (Dressing can be made 1 week ahead and stored in refrigerator).
• Arrange lettuce wedges on 8 plates.
• Spoon dressing over wedges.
• Sprinkle with green onions and season with additional black pepper.

Steps:

• Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
• Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

Steps:

• Combine the first 10 ingredients in a blender; cover and process until smooth. Store in a jar with a tight-fitting lid; refrigerate. Shake; serve over lettuce wedges.