Description
This Lemon Parmesan Wedge Salad combines crisp iceberg lettuce, zesty dressing, and crunchy panko for a delightful side dish. Perfect for those seeking a quick, flavorful option!
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
Instructions
- Toast panko in a skillet over medium heat until golden brown, about 3-4 minutes, stirring frequently. Add kosher salt and garlic powder, mix, and set aside to cool.
- In a bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced shallot, and garlic until smooth. Season with salt and black pepper to taste.
- Trim any outer wilted leaves from the iceberg lettuce. Cut the head in half through the core, then slice each half into 3 wedges for a total of 4 to 6 wedges.
- Arrange wedges on a serving platter and generously drizzle dressing over each one.
- Top wedges with toasted breadcrumbs, chopped parsley, chives, and freshly grated Parmesan. Serve promptly.
Notes
For added crunch, you can use homemade breadcrumbs instead of panko.
Feel free to customize the dressing by adding your favorite herbs and spices.
This salad can be served as a refreshing side or a light main dish.
Nutrition
- Serving Size: 1 wedge
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg