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

1. 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.
2. Add the buttermilk to the desired consistency and blend thoroughly.
3. Chill for 30 minutes to a couple of hours before serving, thinning with more buttermilk if needed.
4. For the wedge salad: Arrange the lettuce wedges on a white rectangular plate in a straight line slightly overlapping.
5. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the crushed peppercorns.

mayonnaise, sour cream, parmesan, fresh italian, green onions, ground tricolor, worcestershire sauce, white vinegar, kosher salt, hot sauce, clove garlic, buttermilk, carrots, tricolor peppercorns

Taken from www.foodnetwork.com/recipes/ree-drummond/wedge-salad-with-parmesan-peppercorn-ranch.html (may not work)