Most of the time I eat salad to be healthy/enjoy seasonal vegetables. Sometimes, I eat salad purely as a vehicle for amazing dressing. And that’s okay, because there are some dressings that are worth the extra effort to make from scratch. The perfect example of this is ranch. The difference between homemade ranch and bottled ranch is like day and night. If you aren’t a fan of ranch it’s most likely because you haven’t had good ranch.
I am so obsessed with this ranch recipe and finished a jar of it in one day. There is perhaps no better vegetable vehicle for ranch than a big ol’ wedge of plain iceberg lettuce. It’s really an opportunity to enjoy this rich, tangy and herb-y dressing. Oh, and for good measure, I’ve added some fried prosciutto and jammy eggs. It’s Thanksgiving season, just do it.
- To make the dressing, combine the mayonnaise, sour cream, buttermilk, garlic, 1 tablespoon of chives, 1 tablespoon of tarragon and 3 tablespoons of lemon juice. Add a pinch of salt and pepper to taste. I like this dressing on the more sour side and with lots of herbs so add more lemon juice and minced herbs to taste. Refrigerate to allow the flavors to meld together and the dressing to thicken.
- To fry the proscuitto, pour olive oil in a pan so there's about 1/4 inch of olive oil. Heat on medium to medium/high heat and add a layer of prosciutto and fry on each side until the prosciutto turns a bit darker and starts to get crisp. Repeat for each slice and allow the fried ones to drain on a plate lined with a paper towel. Peel and cut the eggs in half and cut the tomatoes in half.
- Cut the head of wedge salad into 6 wedges. Pour the dressing over the wedges and top with tomatoes and fried prosciutto. You can crumble the prosciutto but I like to keep them whole and lay them on the side of the wedge. Tuck the eggs in between each wedge. Top with extra tarragon and/or chives and crumbled gorgonzola.
(images by HonestlyYUM)