Description

This Lemon Parmesan Wedge Salad is a delightful and refreshing dish featuring crisp iceberg lettuce, a zesty dressing, and crunchy toasted breadcrumbs. Quick and easy to make, it’s perfect for a light lunch or a tasty side at dinner, combining bright flavors with simple ingredients.

Ingredients

Scale

1/2 cup panko
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, (minced)
1 clove garlic, (minced)
Kosher salt and black pepper, (to taste)
1 head iceberg lettuce
2 tablespoons finely chopped parsley
2 tablespoons chopped chives
1/3 cup freshly grated Parmesan cheese, (I use a microplane)

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Instructions

Toast the panko in a small skillet over medium heat, stirring frequently until golden brown, about 3 to 4 minutes. Combine with salt and garlic powder, then set aside to cool.
Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced shallot, and minced garlic in a bowl until well mixed. Season with kosher salt and black pepper.
Remove wilted leaves from the iceberg lettuce. Cut the head in half through the core, then slice each half into 3 wedges, resulting in 4 to 6 wedges.
Place the wedges on a serving platter and drizzle with the dressing generously over each wedge.
Top the salad with the toasted breadcrumbs, chopped parsley, chives, and grated Parmesan cheese. Serve immediately.

Notes

Feel free to adjust the amount of dressing according to your taste preference.
This salad can be made ahead of time; just add the breadcrumbs just before serving for extra crispiness.
Fresh herbs enhance the flavor; feel free to mix in basil or dill if desired.

Nutrition

Serving Size: 1 wedge
Calories: 200
Sugar: 1g
Sodium: 250mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 3g
Cholesterol: 10mg