Lemon Parmesan Wedge Salad
Crisp iceberg wedges topped with tangy lemon dressing, toasted garlic breadcrumbs, fresh herbs, and Parmesan. Quick, elegant, and perfect for spring meals!
Instructions
- 1
Make the breadcrumbs. In a small skillet over medium heat, add the panko. Toast, stirring frequently, until golden brown and crisp, about 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.
- 2
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.
- 3
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 to 6 wedges total.
- 4
Assemble the salad. Place the wedges on a serving platter. Spoon the dressing generously over each wedge.
- 5
Finish and serve. Top with toasted breadcrumbs, chopped parsley, chives, and freshly grated Parmesan cheese. Serve immediately.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the crisp panko and zesty lemon notes carry you away, and remember that a great salad is as much about patience as it is about flavor-savor every bite, and let the ingredients speak for themselves.
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