Description

This Lemon Parmesan Wedge Salad is bursting with flavor, featuring crispy panko breadcrumbs, zesty dressing, and fresh greens. It’s a quick, healthy option for lunch or a light dinner, sure to satisfy your cravings.

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

In a small skillet over medium heat, toast the panko until golden brown, about 3 to 4 minutes. Remove from heat and mix in salt and garlic powder before letting it cool.
In a bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, shallot, and garlic until well-mixed. Season with salt and pepper to taste. Set aside.
Trim any wilting outer leaves from the iceberg lettuce. Halve the head through the core and cut each half into 3 wedges, resulting in 4 to 6 wedges total.
Place the lettuce wedges on a serving platter and generously spoon the dressing over them.
Top the wedges with toasted breadcrumbs, parsley, chives, and Parmesan cheese before serving immediately.

Notes

For a spicy kick, add a pinch of red pepper flakes to the dressing.
This salad can be made ahead; just add the breadcrumbs before serving to keep them crispy.
Substitute the iceberg lettuce with romaine for a different texture.

Nutrition

Serving Size: 1 wedge
Calories: 210
Sugar: 1g
Sodium: 240mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 3g
Cholesterol: 3mg