Menu Enter a recipe name, ingredient, keyword...

Wedge Salad with Parmesan-Peppercorn Ranch

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

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.

You'll also love

Review this recipe

Colby Corn Chowder Thin and Crispy Cornbread