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