Description

Experience the delightful flavor of Lemon Parmesan Wedge Salad, featuring fresh iceberg lettuce, zesty dressing, and crispy breadcrumbs. This easy salad is perfect for a quick dinner or anytime you crave a light and refreshing meal!

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)

Cook Mode Prevent your screen from going dark

Instructions

Toast the panko in a skillet over medium heat until golden brown and crisp, about 3 to 4 minutes. Stir in the salt and garlic powder, then set aside to cool.
In a 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 wilted outer leaves from the iceberg lettuce. Cut the head in half through the core, then cut each half into 3 even wedges, creating 4 to 6 wedges total.
Place the wedges on a serving platter and generously spoon the dressing over each one.
Top with toasted breadcrumbs, chopped parsley, chives, and freshly grated Parmesan cheese. Serve immediately.

Notes

For added flavor, feel free to mix in different herbs or additional spices to the dressing.
Freshly grated Parmesan cheese enhances the flavor and texture of the salad. Adjust the amount to personal preference.
If you prefer a bit more crunch, consider adding nuts like pine nuts or walnuts.

Nutrition

Serving Size: 1 wedge
Calories: 230
Sugar: 1g
Sodium: 320mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 4g
Cholesterol: 8mg