Wedge Salad with Creamy Homemade Buttermilk Ranch Dressing

I would like to introduce you to an old friend of mine, Iceberg Lettuce.

 Iceberg has been a staple in my life for a really long time. I first remember enjoying the company of old Iceberg on my elementary school lunch tray, smothered in ranch dressing with shredded rusty tasting carrots. Iceberg has recently received a poor reputation for lacking nutrients, flavor, color ect. Foodies scoff at Iceberg and tend to cast the pretentious bitter microgreens or the pompous mixed greens as the shining stars of their salads today.

I, however, still have a special place in my heart for Iceberg. I love its crunchy texture, crisp, cold and clean flavor and its ability to play a secondary role to any creamy salad dressing. This is why I am posting my recipe for a Wedge Salad with Creamy Homemade Buttermilk Ranch Dressing – a salad that cannot be made with any other lettuce but Iceberg. At least in my mind. So cheers to you, Iceberg, not ever flashy but always dependable and sturdy.

Wedge Salad with Creamy Homemade Buttermilk Ranch Dressing

Serves 3-4 with extra dressing for your pizza

 1 Head of Iceberg lettuce
5 Strips of good bacon cooked and chopped into bits
1-2 Roma Tomatoes Chopped
2 Green Onions Chopped
Handful of Blue Cheese (optional)

Wash the outside of the Iceberg and pat dry gently. Chop entire head into 3-4 wedges depending on the size. Sprinkle bacon, tomato, onions and blue cheese evenly on each wedge.

Buttermilk Ranch Dressing

1 Cup Real Mayo
½ Cup Sour Cream
½ Cup Buttermilk
2 Tablespoons minced Basil
½ Clove garlic minced very fine
1 Tablespoon minced Chives
1 Teaspoon of Dill
1 Tablespoons minced Parsley
1 Tablespoon A-1 Sauce (optional)
1 Teaspoon Apple Cider Vinegar
1/2 Teaspoon Smoked Paprika
Dash of Cayenne pepper or Tabasco
Salt to taste
Peper

Mix all ingredients in a medium sized bowl. I blend it in the Kitchen Aid on speed 3 for 3-4 minutes. It gets fluffier this way. Add fresh ground pepper. Poor over the lovely Iceberg and enjoy with a fork and knife. 

Love, Lindzee