Lettuce Wedge With Ranch Dressing Food

LETTUCE WEDGE WITH RANCH DRESSING

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.

WEDGE SALAD WITH HOMEMADE RANCH AND CRISPY ONION RINGS

Steps:

• Remove any wilted leaves from the outside of the iceberg lettuce. Remove the core and slice the head of lettuce in half from top to bottom. Cut each half into 3 wedges.
• Arrange 6 wedges on a platter. Top each wedge with sliced radishes and halved cherry tomatoes. Drizzle about 1/2 cup of dressing all over the lettuce and veggies. Top with the blue cheese and chives. Place baked onion rings on top. Serve with extra dressing on the side.
• Add the mayonnaise, sour cream, vinegar, garlic powder, chives, dill, parsley, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a high-powered blender and blend until smooth and creamy, about 1 minute. Transfer the dressing to a bowl and refrigerate until ready to serve. Dressing can be kept in an airtight container in the fridge for up to 1 week.
• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
• Slice the onion into 1-inch-thick rings. Separate the rings and save the small inner rings for another use. Add the large rings to a bowl and cover with the water. Let the onions sit while you prepare the dredging stations.
• Add the flour and 1/2 teaspoon salt to a medium shallow bowl and whisk to combine. Add the panko, garlic powder, onion powder, 1/2 teaspoon salt and pepper to a second shallow bowl and whisk to combine. Add the egg whites to a third shallow bowl and whisk vigorously until they are frothy and foamy, but not holding peaks.
• Remove each onion ring from the water, shaking off any excess, and place immediately into the flour mixture, making sure to toss until it's fully coated. Next, dip the onion ring into the egg white mixture, flipping to coat thoroughly. Shake off any excess egg white and transfer the onion ring to the panko mixture, gently pressing in the breadcrumbs to adhere. Place the onion ring on the prepared baking sheet and continue the process with the rest of your onion rings.
• Generously spray the onion rings with non-stick cooking spray. Flip the onion rings and generously spray the other side. Bake until golden brown and crisp, flipping halfway through, about 20 minutes.

BUTTERMILK RANCH DRESSING WITH BIBB LETTUCE

Steps:

• Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
• Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
• Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.

LITTLE GEM WEDGE SALAD WITH TAHINI RANCH

Steps:

• Whisk garlic, yogurt, tahini, lemon juice, and 1 Tbsp. oil in a medium bowl until incorporated and smooth. Season dressing with kosher salt and lots of black pepper (it should look speckled).
• Toss lettuce and vinegar in a large bowl; season with kosher salt. Add mixed herbs and give it all another toss.
• Spread dressing over plates and top with salad. Sprinkle with seeds, chives, Aleppo-style pepper, and sea salt and drizzle with a little oil.

PIONEER WOMAN'S HOMEMADE RANCH DRESSING WITH ICEBERG WEDGES

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.

ICEBERG WEDGE SALAD WITH GREEN GODDESS RANCH DRESSING

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.