Description

This Lemon Parmesan Wedge Salad is a mix of crispy iceberg lettuce and zesty dressing topped with panko crumbs and cheese, making it a refreshing and quick meal option for any occasion.

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

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Instructions

In a small skillet over medium heat, add the panko and toast until golden brown and crisp, about 3 to 4 minutes. Stir in the salt and garlic powder, then set aside to cool.
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, shallot, and garlic until well combined. Season with kosher salt and black pepper to taste, then set aside.
Remove any wilted leaves from the iceberg lettuce. Cut it in half through the core, then cut each half into 3 wedges for a total of 4 to 6 wedges.
Place the lettuce wedges on a serving platter and spoon the dressing generously over each wedge.
Top with the toasted breadcrumbs, chopped parsley, chives, and freshly grated Parmesan cheese. Serve immediately.

Notes

For extra flavor, let the dressing sit for a few minutes before serving.
You can substitute other herbs for parsley and chives according to your preference.
This salad is best served fresh but can be prepared ahead of time by keeping the dressing separate.

Nutrition

Serving Size: 1 wedge
Calories: 210
Sugar: 1g
Sodium: 400mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 5g
Cholesterol: 5mg