Description

This Lemon Parmesan Wedge Salad is a delightful mix of crisp iceberg lettuce, zesty dressing, and crunchy toppings that make for a quick, healthy dish perfect 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

Toast the panko in a skillet over medium heat until golden brown and crisp, about 3 to 4 minutes. Mix in salt and garlic powder, then set aside.
In a bowl or jar, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, shallot, and garlic. Season with salt and black pepper, then set aside.
Prepare the lettuce by removing wilted leaves, cutting the head in half through the core, and slicing each half into 3 wedges for a total of 4 to 6 wedges.
Place the wedges on a serving platter and generously spoon the dressing over them.
Top with toasted breadcrumbs, parsley, chives, and grated Parmesan cheese. Serve immediately.

Notes

The toasted panko adds a delightful crunch to the salad. Do not skip this step!
Feel free to adjust the dressing ingredients to suit your taste preferences.
This salad pairs well with grilled chicken or fish for a complete meal.

Nutrition

Serving Size: 1 wedge
Calories: 210
Sugar: 1g
Sodium: 210mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 4g
Cholesterol: 5mg