Description
This Lemon Parmesan Wedge Salad is a delightful blend of crispy iceberg lettuce, savory dressing, and crunchy toppings, making it a perfect side for quick dinners or healthy meals.
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)
Instructions
- In a small skillet over medium heat, toast the panko until golden brown and crisp, about 3 to 4 minutes. Remove from heat and stir in kosher salt and garlic powder. Set aside to cool.
- In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced shallot, and minced garlic until well combined. Season with kosher salt and black pepper to taste.
- Cut the head of iceberg lettuce in half through the core, then cut each half into 3 even wedges, resulting in 4 to 6 wedges total.
- Place the wedges on a serving platter and spoon the dressing generously over each wedge.
- Top with toasted breadcrumbs, chopped parsley, chives, and freshly grated Parmesan cheese. Serve immediately.
Notes
For extra flavor, feel free to add extra herbs to the salad.
Store any leftover salad components separately to keep ingredients fresh and crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 8mg