Parmesan-Peppercorn Wedge Salad

Mikekey *

By
@Mikekey

A twist on a classic.


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Rating:
★★★★★ 8 votes
Comments:
Serves:
4
Prep:
30 Min
Method:
Blend

Ingredients

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

Step-By-Step

1For dressing: Place the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, and garlic in a blender and blend to combine.

2Add buttermilk, to desired consistency and blend completely. Chill until ready to use.

3Place lettuce wedges on individual plates or on one platter. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the chives.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American