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Wedge Salad with Parmesan-Peppercorn Ranch


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  • 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



Step 1

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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