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Wedge Salad with Parmesan-Peppercorn Ranch

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  • Level: Easy
  • Total: 45 min (includes chilling time)
  • Active: 15 min
  • Yield: 6 to 8 servings
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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


  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.
  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.
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