Description

This Lemon Parmesan Wedge Salad offers a delightful blend of flavors with crispy toasted breadcrumbs and a zesty dressing. Perfect for a healthy meal or a quick side dish, it’s easy to prepare and simply irresistible!

Ingredients

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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

In a small skillet over medium heat, toast the panko until golden brown and crisp, about 3 to 4 minutes. Stir in kosher salt and garlic powder and let cool.
Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced shallot, and garlic in a small bowl. Season with kosher salt and black pepper to taste.
Cut the iceberg lettuce in half, then slice each half into 3 wedges. Remove any wilted outer leaves.
Place the lettuce wedges on a serving platter and generously spoon the dressing over each wedge.
Top with toasted breadcrumbs, chopped parsley, chives, and freshly grated Parmesan cheese and serve immediately.

Notes

You can substitute the iceberg lettuce with romaine lettuce for a different flavor.
Feel free to add other toppings like crispy bacon or cherry tomatoes for extra flavor.
Make the dressing ahead of time and store in the fridge for up to a week.

Nutrition

Serving Size: 1 wedge
Calories: 220
Sugar: 1g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 4g
Cholesterol: 5mg