Best Parmesan Peppercorn Wedge Salad Recipes

Wedge Salad with Parmesan-Peppercorn Ranch image

Provided by Ree Drummond : Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 15

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)
2 heads iceberg lettuce, cut into wedges
3 pounds carrots, shredded
Crushed tricolor peppercorns, for garnish

Steps:

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.

Parmesan-Peppercorn Wedge Salad image

Provided by Mikekey *

Time 30m

Number Of Ingredients 14

1 c mayonnaise
1/2 c sour cream
1/2 c grated parmesan (not shredded)
1/4 c flat-leaf parsley, minced
1 Tbsp sliced green onion
1 Tbsp fresh ground peppercorns (try-colored ones are nice)
1 tsp worcestershire sauce
1/2 tsp white vinegar
1/4 tsp kosher salt
1 clove garlic, minced
1/4 c buttermilk (or more for desired consistency)
1 head iceberg lettuce, cut into 4 wedges (remove core)
1 lb carrots, shredded
chopped fresh chives, for garnish

Steps:

1. For dressing: Place the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, and garlic in a blender and blend to combine.
2. Add buttermilk, to desired consistency and blend completely. Chill until ready to use.
3. Place lettuce wedges on individual plates or on one platter. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the chives.

Wedge Salad with Parmesan-Peppercorn Ranch image

Provided by @MakeItYours

Number Of Ingredients 15

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)
2 heads iceberg lettuce, cut into wedges
3 pounds carrots, shredded
Crushed tricolor peppercorns, for garnish

Steps:

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.