Wedge Salad with Parmesan-Peppercorn Ranch

Wedge Salad with Parmesan-Peppercorn Ranch
Wedge Salad with Parmesan-Peppercorn Ranch

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Parmesan-Peppercorn Ranch:

  • 1

    cup real mayonnaise

  • 1/2

    cup sour cream

  • 1/2

    cup grated (powdered) Parmesan

  • 1/4

    cup fresh Italian (flat-leaf) parsley leaves, minced

  • 1

    tablespoon sliced green onions

  • 1

    tablespoon ground tricolor peppercorns

  • 1

    teaspoon Worcestershire sauce

  • 1/2

    teaspoon white vinegar

  • 1/4

    teaspoon kosher salt

  • Dash hot sauce

  • 1

    clove garlic, minced

  • 1/4 to 1/2

    cup buttermilk (as needed for desired consistency)

  • Wedge Salad:

  • 2

    heads iceberg lettuce, cut into wedges

  • 3

    pounds carrots, shredded

  • Crushed tricolor peppercorns, for garnish

Directions

For the parmesan-peppercorn ranch: Put the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, hot sauce and garlic in a blender or food processor and blend to combine. Add the buttermilk to the desired consistency and blend thoroughly. Chill for 30 minutes to a couple of hours before serving, thinning with more buttermilk if needed. For the wedge salad: Arrange the lettuce wedges on a white rectangular plate in a straight line slightly overlapping. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the crushed peppercorns.

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