Wedge Salad with Parmesan-Peppercorn Ranch

By Joelene

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

Preparation

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.