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LETTUCE - Wedge Salad with Parmesan-Peppercorn Ranch
Nb persons: 8
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| Wedge Salad with Parmesan-Peppercorn Ranch Recipe courtesy of Ree Drummond [Salad and Salad Dressings] 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.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/wedge-salad-with-parmesan-peppercorn-ranch.print.html?oc=linkback
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