Prep Time
15 min
Yields
6 - 8 servings
A colourful and tasty salad with flavour-packed Parmesan-peppercorn ranch dressing.
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ingredients
Parmesan-Peppercorn Ranch
1
cup real mayonnaise
½
cup sour cream
½
cup grated (powdered) Parmesan
¼
cup fresh Italian (flat-leaf) parsley leaves, minced
1
Tbsp sliced green onions
1
Tbsp ground tricolor peppercorns
1
tsp Worcestershire sauce
½
tsp white vinegar
¼
tsp kosher salt
1
dash hot sauce
1
clove garlic, minced
¼
- ½ cup buttermilk (as needed for desired consistency)
Wedge Salad
2
heads iceberg lettuce, cut into wedges
3
lb(s) carrots, shredded
Crushed tricolor peppercorns, for garnish
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directions
Step 1
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.
Step 2
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.