Parmesan-Peppercorn Wedge Salad

Mikekey *


A twist on a classic.


★★★★★ 9 votes

30 Min


  • 1 c
  • 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

How to Make Parmesan-Peppercorn Wedge Salad


  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.

Printable Recipe Card

About Parmesan-Peppercorn Wedge Salad

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

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