Best Ranch Dressing Over Grilled Romaine Wedges

A new take on the traditional salad, this quick and easy appetizer is ready within minutes.

  • Servings: 4-6
  • Cooktime: 5 minutes
  • Main Ingredient:


  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 2 tablespoons Italian parsley, minced
  • 2 teaspoons fresh chives, minced
  • 2 teaspoons fresh dill, minced
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon ACCENT Flavor Enhancer
  • 2 drops Worcestershire sauce
  • 1 tablespoon beer
  • 2 heads Romaine hearts


Combine mayonnaise, sour cream, and buttermilk in a large bowl. Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, Accent, Worcestershire sauce and beer until combined. Cover and refrigerate for several hours or overnight. When ready to serve, cut the Romaine hearts in half or into quarters, depending on their size. Drizzle with olive oil and a dash of Accent. Place on a hot grill for several minutes until the outer leaves begin to smoke and blacken a bit, about 3 minutes. Remove from the grill and serve with dollops of the Ranch dressing.

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