Description

This Lemon Parmesan Wedge Salad offers a delightful combination of crisp iceberg lettuce and a zesty dressing, perfect for a healthy meal. Simple to prepare, this salad is topped with crunchy panko and fresh herbs, making it a flavorful addition to any dinner or lunch.

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 until golden and crisp, about 3 to 4 minutes. Remove from heat and stir in salt and garlic powder. Set aside to cool.
Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, shallot, and minced garlic in a bowl until well combined. Season with salt and pepper to taste.
Remove any wilted outer leaves from the iceberg lettuce. Cut the lettuce head in half through the core, and then cut each half into 3 wedges, yielding 4 to 6 wedges total.
On a serving platter, arrange the wedges and generously drizzle the dressing over each one.
Top the wedges with the toasted breadcrumbs, chopped parsley, chives, and freshly grated Parmesan cheese. Serve immediately.

Notes

Ensure the panko breadcrumbs are toasted just until golden for the best crunch.
Feel free to adjust the amount of lemon juice and Dijon mustard in the dressing for your preferred tanginess.
This salad is best served fresh for optimal texture.

Nutrition

Serving Size: 1 wedge
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 5g
Cholesterol: 5mg