Description
This Lemon Parmesan Wedge Salad offers a refreshing mix of crisp iceberg lettuce and a tangy dressing, topped with crunchy breadcrumbs. Perfect for a quick, healthy 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
Instructions
- Toast the panko in a skillet over medium heat for 3-4 minutes until golden. Stir in salt and garlic powder, then set aside to cool.
- Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, shallot, and garlic in a bowl. Season with salt and black pepper.
- Trim any wilted leaves from the iceberg lettuce. Halve the lettuce through the core, and cut each half into wedges.
- Place lettuce wedges on a platter and drizzle with the dressing.
- Top with toasted breadcrumbs, parsley, chives, and grated Parmesan. Serve right away.
Notes
The toasted breadcrumbs can be made ahead of time and stored in an airtight container.
Feel free to add your favorite salad toppings for extra flavor.
This salad pairs well with grilled chicken or fish for a complete meal.
Nutrition
- Serving Size: 1 wedge
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 6mg