Best Iceberg Salad With Buttermilk Ranch Dressing Recipes

Chopped Iceberg Salad with Buttermilk Dressing and Crispy Chickpeas image

Provided by Alex Guarnaschelli

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

1/2 cup red wine vinegar
2 tablespoons sugar
Kosher salt
1 medium red onion, thinly sliced
1 cup (8 ounces) sour cream
1 cup buttermilk, plus more if needed
1/4 cup mayonnaise
3 tablespoons chopped fresh dill
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 large clove garlic, grated
Kosher salt and freshly ground black pepper
1 cup canola oil
1 cup cooked chickpeas, drained, dried with a kitchen towel
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
2 small heads iceberg lettuce, outer layer and core removed, roughly chopped
Kosher salt and freshly ground black pepper
4 scallions, very thinly sliced on a bias

Steps:

For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.

Pioneer Woman's Homemade Ranch Dressing With Iceberg Wedges image

Provided by linguinelisa

Time 15m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 teaspoon kosher salt
1 garlic clove, chopped
1 cup mayonnaise
1/2 cup sour cream
1/4-1/2 cup milk (depending on how thick you want the dressing) or 1/4-1/2 cup buttermilk (depending on how thick you want the dressing)
1/4 cup chopped flat leaf parsley
1 tablespoon chopped fresh chives
2 tablespoons chopped fresh dill
1/2 teaspoon distilled white vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon black pepper
1 dash hot sauce
2 heads iceberg lettuce

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.

Nutrition Facts : Calories 168.4, Fat 13.2, SaturatedFat 3.3, Cholesterol 16.2, Sodium 297.1, Carbohydrate 12.3, Fiber 1.8, Sugar 5.1, Protein 2.1