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| Dressing |
1/2 c. mayonnaise
1/4 c. sour cream
1/4 c. Parmesan, shredded
1/2 tsp. dried parsley
1/2 tsp. chives
1/2 Tbsp. ground peppercorns
1/2 tsp. Worcestershire sauce
1/4 tsp. white vinegar
1/8 tsp. kosher salt
Dash or two Frank's hot sauce
1 clove garlic, minced
1/4 c. buttermilk (as needed for desired consistency)
1/4 c. sour cream
1/4 c. Parmesan, shredded
1/2 tsp. dried parsley
1/2 tsp. chives
1/2 Tbsp. ground peppercorns
1/2 tsp. Worcestershire sauce
1/4 tsp. white vinegar
1/8 tsp. kosher salt
Dash or two Frank's hot sauce
1 clove garlic, minced
1/4 c. buttermilk (as needed for desired consistency)
Salad:
1 head iceberg lettuce, cut into wedges (quarters)
1/2 c. carrots, sliced or shredded
To make the dressing: Combine all ingredients but the buttermilk in a food processor. Blend thoroughly. Add the buttermilk for desired consistency and pulse to mix in. Chill for 30 minutes minimum before serving.
1 head iceberg lettuce, cut into wedges (quarters)
1/2 c. carrots, sliced or shredded
To make the dressing: Combine all ingredients but the buttermilk in a food processor. Blend thoroughly. Add the buttermilk for desired consistency and pulse to mix in. Chill for 30 minutes minimum before serving.
To make the salad: Arrange the wedges of lettuce however you want them. Drizzle with the ranch dressing. Sprinkle the carrots over the wedges. Enjoy!
Here's a link to the original recipe I adapted: http://www.foodnetwork.com/recipes/ree-drummond/wedge-salad-with-parmesan-peppercorn-ranch.html
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