Lemon Parmesan Wedge Salad

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Recipe from Two Peas and Their Pod

Crisp iceberg wedges topped with tangy lemon dressing, toasted garlic breadcrumbs, fresh herbs, and Parmesan. Quick, elegant, and perfect for spring meals!

Prep Time15

Cook Time3

Total Time18

Course: Salad

Cuisine: American

Keyword: breadcrumbs, iceberg lettuce, lemon, parmesan cheese, wedge salad

Servings:

Calories: 162kcal

Ingredients

For the breadcrumbs:

1/2 cup panko
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder

For the dressing:

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

For the salad:

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

Make the breadcrumbs. In a small skillet over medium heat, add the panko. Toast, stirring frequently, until golden brown and crisp, about 3 to 4 minutes. Remove from the heat and stir in the salt and garlic powder. Transfer to a bowl or plate and set aside to cool.
Make the dressing. In a small 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. Set aside.
Prepare the lettuce. Remove any wilted outer leaves. Cut the head of iceberg lettuce in half through the core, then cut each half into 3 even wedges. You’ll have 4 to 6 wedges total.
Assemble the salad. Place the wedges on a serving platter. Spoon the dressing generously over each wedge.
Finish and serve. Top with toasted breadcrumbs, chopped parsley, chives, and freshly grated Parmesan cheese. Serve immediately.

Nutrition