Time 5m Number Of Ingredients 8 Steps:
Roughly crack the peppercorns by placing in a heavy duty zip tight back, sealing, then hitting with a rolling pin or meat mallet to break them up into coarse pieces. Combine all of the ingredients in a medium bowl and whisk together well. Chill in the fridge for at least 30 minutes for the flavors to combine.
Time 5m Number Of Ingredients 8 Steps:
Roughly crack the peppercorns by placing in a heavy duty zip tight back, sealing, then hitting with a rolling pin or meat mallet to break them up into coarse pieces. Combine all of the ingredients in a medium bowl and whisk together well. Chill in the fridge for at least 30 minutes for the flavors to combine.
Time 45m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
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. Add the buttermilk to the desired consistency and blend thoroughly. Chill for 30 minutes to a couple of hours before serving, thinning with more buttermilk if needed. For the wedge salad: Arrange the lettuce wedges on a white rectangular plate in a straight line slightly overlapping. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the crushed peppercorns.
Time 5m Number Of Ingredients 9 Steps:
In a large measuring cup, bowl, or jar, mix all ingredients together until blended.
Yield Makes about 4 cups Number Of Ingredients 8 Steps:
Place Parmesan, vinegar, lime juice, mustard, salt, and pepper in the jar of a blender; blend for 30 seconds to combine. Add both oils and blend to emulsify. Dressing can be stored, refrigerated, in an airtight container for up to 2 days.
Time 5m Yield 2-1/2 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.
Time 10m Yield 4 servings Number Of Ingredients 7 Steps:
Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula. Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.
Time 5m Number Of Ingredients 9 Steps:
In a medium bowl, whisk together the mayonnaise, Greek yogurt, grated Parmesan cheese, red wine vinegar, Dijon mustard, garlic powder, salt, black pepper and water until a creamy dressing forms. Taste and if you’d like a bolder pepper flavor, add more ground black pepper to taste. Store refrigerated up to 1 to 2 weeks.
Time 5m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Mix all ingredients together.
Time 5m Number Of Ingredients 6 Steps:
In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in Parmesan and coarsely ground pepper. Season to taste with salt and pepper.
Time 10m Yield 1 pint Number Of Ingredients 12 Steps:
Whisk well together all ingredients and chill for at least 24 hours before using.
Time 3h10m Yield 50 Number Of Ingredients 8 Steps:
Whisk buttermilk, sour cream, mayonnaise, Parmesan cheese, vinegar, garlic salt, parsley, and pepper together in a bowl until combined; some chunks are expected. Transfer to a large mason jar and chill until flavors are blended, at least 3 hours.
