Bourbon Ranch Wedge Recipe

  • 3/4 cup Sour Cream 
  • 1/4 cup Mayonnaise 
  • 1/3 cup Picked Parsley Leaves, finely chopped 
  • 1/3 cup Picked Cilantro or Dill Leaves, finely chopped 
  • 6 Chives, chopped 
  • 1/4 teaspoons Garlic Powder 
  • 1/4 teaspoons Onion Powder  
  • 1 1/2 teaspoons Fresh Lemon Juice, to taste 
  • 1/2 teaspoon Fine Salt 
  • Freshly Ground Black Pepper, to taste 
  • 1-2 tablespoons Bourbon 
For the Salad: 
  • 3/4 cup Toasted Pecans 
  • 1 head Iceberg Lettuce, quartered and core removed 
  • 1 cup Halved Grape Tomatoes 
  • 1/4 cup Pickled Shallots (recipe follows) 
For the Pickled Shallots: 
  • 1/2 cup Sliced Shallots (about 2 shallots) 
  • 1/3 cup White Vinegar 
  • 1/3 cup Grenadine 
  • 1/8 teaspoon Salt 
Salad Preparation:
  1. In a large bowl, whisk together the sour cream and mayonnaise until smooth.  
  2. Add the chopped herbs, garlic powder, onion powder and stir to combine.  
  3. Add the lemon juice, salt and bourbon. Stir to combine and season with pepper and more salt if needed. 
  4. To assemble the wedge, divide the lettuce among 4 plates. Top each with 1/4 cup of the dressing, the tomatoes, the toasted pecans and pickled shallots. Eat right away! 
Pickled Shallots Preparation:
  1. In a sauce pan over medium heat combine the vinegar, grenadine, and salt. Bring to a simmer.  
  2. Add the shallots to a 16 ounce heat proof glass jar. Pour the liquid over the shallots and cool to room temperature. Allow to pickle for at least 1 hour. Can be stored in the refrigerator for up to 3 weeks.  

Get ideas & inspiration to make your Kentucky Derby party special:
Privacy Policy
Thank you to our sponsor