Best Ranch Dressing Over Grilled Romaine Wedges
A new take on the traditional salad, this quick and easy appetizer is ready within minutes.
Ingredients
-
1 cup
mayonnaise
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1/3 cup
sour cream
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1/3 cup
buttermilk
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2 tablespoons
Italian parsley, minced
-
2 teaspoons
fresh chives, minced
-
2 teaspoons
fresh dill, minced
-
1/2 teaspoon
dried tarragon
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1/4 teaspoon
garlic powder
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1/4 teaspoon
freshly ground black pepper
-
1 teaspoon
ACCENT Flavor Enhancer
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2 drops
Worcestershire sauce
-
1 tablespoon
beer
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2 heads
Romaine hearts
Directions
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.
