Wedge Salad with Parmesan-Peppercorn Ranch

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

Directions

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.

Recipe courtesy of Ree Drummond

not mine.credit and source: FOODNETWORK