A delightful twist on the classic ranch dressing served with crisp iceberg lettuce wedges.
Mash the garlic with the salt to form a paste.
Using a mortar and pestle can make mashing the garlic easier and more effective.
Combine the garlic paste with mayonnaise, sour cream, buttermilk, parsley, chives, dill, vinegar, Worcestershire sauce, cayenne pepper, paprika, and black pepper in a bowl.
Whisk the ingredients thoroughly to ensure a smooth and creamy dressing.
Taste the dressing and adjust the seasoning if needed. Chill in the refrigerator for at least 2 hours.
Chilling allows the flavors to meld together for a more cohesive taste.
Wash and dry the iceberg lettuce. Cut it into wedges.
Use a salad spinner to dry the lettuce thoroughly for a crisp texture.
Arrange the lettuce wedges on a serving platter and drizzle the chilled dressing over them.
Garnish with additional chopped herbs for a fresh and appealing presentation.
