Wedge Salad with Parmesan-Peppercorn Ranch Recipe

This refreshing Wedge Salad is topped with a zesty homemade ranch made from real mayonnaise, sour cream, grated Parmesan, fresh parsley, and a bold mix of tricolor peppercorns. This recipe creates a perfectly crisp and satisfying salad with a creamy, peppery dressing that is miles better than anything from a bottle. It’s the perfect starter for a summer dinner or a classic steakhouse side, and this recipe generously serves 6 to 8 people.

Wedge Salad with Parmesan-Peppercorn Ranch 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 of 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

How To Make a Wedge Salad with Parmesan-Peppercorn Ranch

1. Combine the dressing ingredients: In the bowl of a blender or food processor, add the mayonnaise, sour cream, Parmesan cheese, parsley, green onions, ground peppercorns, Worcestershire sauce, vinegar, salt, hot sauce, and minced garlic.
2. Blend until smooth: Pulse the ingredients a few times to combine them. Then, with the machine running on low, slowly pour in 1/4 cup of the buttermilk. Continue to blend, adding more buttermilk as needed, until the dressing reaches your desired consistency.
3. Chill the dressing: Pour the dressing into a jar or airtight container and refrigerate for at least 30 minutes. This allows the flavors to meld and deepen. The dressing may thicken as it chills; you can whisk in a little more buttermilk before serving if needed.
4. Assemble the salad: Arrange the cold iceberg lettuce wedges on a large platter. Drizzle the chilled ranch dressing generously over the wedges. Top with the shredded carrots and finish with a sprinkle of crushed tricolor peppercorns for garnish.

Recipe Tips

• Chill the Dressing: Don’t skip the chilling time. Letting the dressing rest in the refrigerator for at least 30 minutes is essential for the flavors of the garlic, herbs, and spices to fully develop and combine.
• Keep the Lettuce Cold: For that signature crisp, refreshing crunch, make sure your heads of iceberg lettuce are thoroughly chilled in the refrigerator right up until you are ready to cut and serve them.
• Add Buttermilk Slowly: The amount of buttermilk you need can vary. Pour it in a little at a time while blending to ensure you get the perfect consistency—not too thick and not too thin.
• Use Freshly Grated Parmesan: For the best flavor and texture in your dressing, use powdered or finely grated Parmesan cheese. It will incorporate more smoothly into the dressing than coarsely shredded varieties.

What To Serve Wedge Salad

This classic wedge salad is the quintessential steakhouse side dish, pairing perfectly with a grilled ribeye, sirloin, or filet mignon. It is also an excellent crisp and cool starter for main courses like roasted chicken, juicy burgers, or grilled pork chops. To turn it into a light main course, top the salad with grilled chicken strips, crispy bacon, and chopped tomatoes.

How To Store Leftovers

The dressing and the lettuce should be stored separately. Assembled salads do not keep well. Refrigerate: The Parmesan-Peppercorn Ranch dressing can be stored in an airtight container or jar in the refrigerator for up to one week. The flavors will continue to improve after a day or two. Unused lettuce wedges can be wrapped in a damp paper towel and stored in a plastic bag in the fridge for 2-3 days. Freeze: Freezing is not recommended for either the dressing or the lettuce, as it will ruin their textures.

Wedge Salad with Parmesan-Peppercorn Ranch Nutrition Facts

• Serving Size: 1 serving
• Calories: 285 kcal
• Total Fat: 28g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 410mg
• Total Carbohydrate: 7g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 4g

Frequently Asked Questions

• Can I make the dressing without a blender? Yes. If you don’t have a blender, make sure to mince the garlic and parsley very finely. Then, combine all the ingredients in a bowl and use a whisk to mix everything vigorously until the dressing is as smooth as possible.
• What are some other classic toppings for a wedge salad? To make it even more like a steakhouse classic, feel free to add toppings like crispy crumbled bacon, chopped hard-boiled egg, fresh cherry tomatoes, and crumbled blue cheese.
• What can I use if I don’t have buttermilk? You can easily make a buttermilk substitute. For every 1/2 cup of regular milk, stir in 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles, then use it as directed in the recipe.
• What are tricolor peppercorns? Tricolor peppercorns are a mix of black, white, and green peppercorns, sometimes with pink peppercorns included. This blend provides a more complex and visually appealing peppery flavor than standard black pepper alone.

Try More Recipes:

• Zipper Bag Caesar Recipe
• Zipper Bag Fruit Salad Recipe
• Blueberry Cornbread Panzanella