Classic Iceberg Lettuce Salad with Homemade Ranch Dressing

Name: Classic Iceberg Lettuce Salad with Homemade Ranch Dressing
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: ½ cup (115 g) mayonnaise; ¼ cup (58 g) sour cream; ¼ cup (60 ml) buttermilk, cold, plus 1 to 2 tablespoons more if needed to thin; 1 teaspoon (5 ml) fresh lemon juice; 1 small clove (3 g) garlic clove, finely grated or minced to a paste; 1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped; 1 tablespoon (3 g) fresh chives, thinly sliced; ½ teaspoon (½ g) dried dill; ½ teaspoon (1½ g) onion powder; ¼ teaspoon (1½ g) kosher salt, plus more to taste; ¼ teaspoon (½ g) black pepper, freshly ground; 1 medium head (about 1½ lb) (680 g) iceberg lettuce, chilled; 1½ cups (225 g) cherry tomatoes, halved; 1 medium (about 8 oz) (225 g) English cucumber, unpeeled, halved lengthwise and sliced into ¼-inch (6 mm) half-moons; 2 medium (about 5 oz total) (140 g) carrots, peeled and coarsely grated

From the MyKitchenBank Kitchen

Crisp, cold iceberg lettuce tossed with sweet cherry tomatoes, cucumber and shredded carrot, then coated in a creamy, herby buttermilk ranch you whisk together in minutes. It's the classic American side salad.

Prep: 25 min
Cook: —
Wait: 40 min
Total: 1 hr 5 min
Makes: About 8 cups salad (6 side servings) plus about 1 cup dressing

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Ingredients

6 servings

For the ranch dressing
½ cup (115 g) mayonnaise
¼ cup (58 g) sour cream
¼ cup (60 ml) buttermilk, cold, plus 1 to 2 tablespoons more if needed to thin
1 teaspoon (5 ml) fresh lemon juice
1 small clove (3 g) garlic clove, finely grated or minced to a paste
1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped
1 tablespoon (3 g) fresh chives, thinly sliced
½ teaspoon (0.5 g) dried dill
½ teaspoon (1.5 g) onion powder
¼ teaspoon (1.5 g) kosher salt, plus more to taste
¼ teaspoon (0.5 g) black pepper, freshly ground
For the salad
1 medium head (about 1½ lb) (680 g) iceberg lettuce, chilled
1½ cups (225 g) cherry tomatoes, halved
1 medium (about 8 oz) (225 g) English cucumber, unpeeled, halved lengthwise and sliced into ¼-inch (6 mm) half-moons
2 medium (about 5 oz total) (140 g) carrots, peeled and coarsely grated

Equipment (7)

Medium mixing bowl
Whisk
Large salad bowl (at least 4-quart / 4 L)
Salad spinner or clean kitchen towels
Chef's knife and cutting board
Box grater (if grating the carrots)
Salad tongs

Steps

Before you start

Make the dressing at least 30 minutes ahead so the dried herbs and garlic soften and the flavors blend.
Chill the iceberg head in the fridge before cutting; cold lettuce is crunchier.
Dry the lettuce thoroughly after washing, because wet leaves water down the dressing and keep it from clinging.
You will use only about half the dressing for this salad. Save the rest for dipping or another day.

1
Whisk the dressing
- In a medium bowl, combine the mayonnaise, sour cream, buttermilk, lemon juice and grated garlic.
- Whisk for about 30 seconds until completely smooth with no streaks of mayonnaise.
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Ready when: The base is smooth, pale and uniformly creamy.
Tip: Grate the garlic on a fine rasp so no raw chunks remain; they taste harsh.
2
Season the dressing
- Whisk in the parsley, chives, dried dill, onion powder, salt and pepper.
- The dressing should be thick but pourable, like heavy cream.
- If it falls off the whisk in a thick blob, whisk in 1 to 2 tablespoons more buttermilk.
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Ready when: Dressing flows slowly off a spoon in a ribbon and shows flecks of green herbs.
3
Chill the dressing
- Cover the bowl and refrigerate for at least 30 minutes, or up to 3 days.
- Taste, then add a pinch more salt if it tastes flat.
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Ready when: Flavor is rounded and tangy, with no sharp raw garlic edge.
4
Core and cut lettuce
- Remove any wilted outer leaves from the iceberg.
- Rap the core end firmly on the counter, then twist out the core.
- Cut the head into quarters, then slice each quarter crosswise into 1-inch (2.5 cm) wide ribbons, or chop into bite-size pieces.
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Ready when: Pieces are about 1 inch (2.5 cm) wide and bite-sized.
Tip: Use a sharp knife; dull blades bruise the leaves and cause browning at the edges.
5
Wash and dry lettuce
- Rinse the cut lettuce in a bowl of cold water, then lift it out.
- Spin in a salad spinner in two batches until no water drips off, or pat dry between clean kitchen towels.
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Ready when: Leaves feel dry to the touch and no water pools in the spinner.
Tip: Wet lettuce repels dressing and leaves a watery puddle at the bottom of the bowl.
6
Prep the vegetables
- Halve the cherry tomatoes.
- Halve the cucumber lengthwise and slice it into ¼-inch (6 mm) half-moons.
- Peel the carrots and grate them on the large holes of a box grater.
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Ready when: Tomatoes are halved, cucumber slices are even, and carrot shreds are loose and fluffy.
Tip: Pat the cut tomatoes lightly with a paper towel to remove extra juice that would thin the dressing.
7
Chill the salad base
- Place the dried lettuce in the large salad bowl.
- Scatter the tomatoes, cucumber and carrots on top without mixing.
- Cover with a damp paper towel and refrigerate for 10 minutes while the dressing finishes chilling.
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Ready when: Lettuce feels cold and snaps when bent.
8
Dress and toss
- Drizzle ½ cup (120 ml) of the ranch over the salad.
- Using tongs, toss gently for about 20 seconds, lifting from the bottom, until the lettuce is lightly and evenly coated.
- Add more dressing 1 tablespoon at a time if you want it creamier.
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Ready when: Every piece has a thin, glossy coat of dressing and nothing pools at the bottom.
Tip: Dress just before serving; iceberg holds crunch well but still softens after 15 to 20 minutes.
9
Serve right away
- Divide among 6 chilled plates or bowls.
- Finish with a crack of black pepper if you like, and pass the remaining ranch at the table.
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Ready when: Salad is cold, crisp and evenly dressed.

Good to know

Tips

Keep the lettuce cold and dry at every step. This is the main secret to a crunchy iceberg salad.
Cut or tear iceberg into larger pieces rather than shredding it fine, which bruises the leaves and wilts faster.
Use full-fat mayonnaise and sour cream for the best cling and flavor.
To make a wedge-style version, cut the head into 6 wedges, spoon dressing on top and garnish with the vegetables.

Make ahead

"Make the dressing up to 3 days ahead and keep it covered in the fridge. Wash, dry and cut the lettuce and vegetables up to 1 day ahead. Store them separately in airtight containers lined with paper towels. Toss with dressing only when ready to serve."

Storage & reheating

"Dressed salad is best eaten immediately and does not keep well. Undressed salad components keep in the fridge for up to 1 day. Leftover ranch dressing keeps in a sealed jar in the fridge for up to 5 days. Stir before using. Do not freeze either the salad or the dressing. Do not leave the dressing at room temperature for more than 2 hours."

Substitutions

buttermilk → Whole milk plus ½ teaspoon lemon juice or white vinegar. Let it stand 5 minutes to thicken slightly. The flavor will be a little milder.
sour cream → Plain whole-milk Greek yogurt. Gives a tangier, slightly thicker dressing; add an extra splash of buttermilk if needed.
dried dill → 1½ teaspoons chopped fresh dill. Fresh dill has a brighter flavor; add it with the other herbs.
fresh chives → 1 tablespoon finely sliced green onion tops. Slightly sharper onion flavor.