Cooking Lesson #672: Wedge Salad with Ranch Dressing

…from the Perspectives’ Kitchen

How you doin’? When looking for a great steak place in the greater Las Vegas area I tend to lean toward local Henderson restaurants. In fact, if you talk to most locals, the only time they venture down to the strip is when they have guests or clients in town.
 
Green Valley Ranch’s upscale Hank’s Fine Steaks and Martinis is the perfect go-to place. The restaurant offers fine surf 'n' turf beneath crystal chandeliers with impeccable table side service. Professional table side service these days in many Las Vegas restaurants and Hanks does it well. But don’t think of a stuffy, old fashioned kind of place or service. Hank’s is contemporary in design and the service is all about hospitality, making it a comfortable go-to restaurant for special occasions or just a great night out for dinner. 
 
With all the wet and dry-aged beef options you want to start your meal with a light Wedge Salad. You don’t want to spoil your appetite with something like their excellent Lobster Chowder or French Onion Soup Gratinee—a little too rich to go with Chateaubriand. My personal preference is for the house Wedge Salad with homemade Ranch Dressing.
 
This is not just any store-bought, bottled or dry mix ranch—it is house made Ranch Dressing at its finest.  There are a couple of things that make my Ranch Dressing special. First, I redefined the mayonnaise, sour cream and buttermilk ratios so the texture is just right. It’s thin enough that you can toss it, and it’s got the perfect amount of stick-to-it-iveness so that it clings to lettuce wedge, salad goodies and is dippable without being globby. No one likes an over-dressed giant glob of dressing on their lettuce wedge. My Ranch Dressing is light, tangy and herby, thanks to a perfect blend of parsley, chives and dill.
 
Now for the greens--Wedge Salads are just about as simple as they come but that’s their appeal as they complement the steak course to the fullest. They are sophisticated, yet simple and special at the same time. This Wedge Salad is what you might expect to order at a country club, fancy restaurant or my house. The wedge of juicy, well chilled iceberg lettuce is the perfect blank canvas for all your favorite toppings like. Seasonally sweet cherry tomatoes, black pepper rimmed bacon, some fresh-cut chives for a pretty pop of green along with options of black olives, pickled sweet red onions, toasted croutons, plenty of crumbled bleu cheese and whatever else you love.
 
This Wedge Salad is perfect for a lunch entrée or for a great starter for a steak or lobster dinner. Remember to keep it simple, just salt and pepper, because you’re going to want to drag that steak through the leftover dressing.
 
                                                  Ranch Dressing
 
Prep time:  10 minutes
Yield:  2 cups
 
Ingredients 
3/4 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
2 teaspoons white wine vinegar
1 tablespoon minced fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons minced fresh dill
1 teaspoon minced garlic
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
 
Directions

1. In a large bowl, combine all the ingredients and whisk together until well blended. Don’t use a blender or food processor or it will beat up the green herbs—you want to see the specs of green.
2. Store in an airtight container in the refrigerator for up to two weeks.

ChefSecret:  I like to make a double recipe. Once you have a jar full of the stuff, you’re going to want to dip, dunk and drench everything in it, like blistered shishito chile peppers, air-fried pickles and jalapeño poppers. It’s also amazing on the classics, from wee baby carrots to pepperoni pizza, and of course, this wedge salad.
 
                                                    Wedge Salad
 
Prep time: 15 minutes
Yield:  4 servings
 
Ingredients 
1 firm, fresh head iceberg lettuce, cut in quarters
1 cup ranch dressing
6 strips chopped crispy-cooked peppered bacon
10 cherry tomatoes cut in half
4 teaspoons chopped chives
1/2 cup crumbled bleu cheese
 
Directions

1. Remove the outer lettuce leaves as necessary.
2. Cut the lettuce into 4 wedges.
3. Wash, thoroughly drain and chill the wedges.
4. Place the quarters of iceberg lettuce, angled side up, on a salad plate.
5. Pour 1/4 cup of dressing over each lettuce wedge.
6. Evenly sprinkle the wedges with the chopped bacon, cherry tomatoes, chives, bleu cheese crumbles and any other desired goodies.
7. Serve immediately on a chilled plate with a chilled fork.

Quip of the Day:  Q. Why did the cowboy ride a horse while eating salad? A. Because he loved the ranch dressing.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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                                                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2023

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