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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, i use a microplane
Instructions
- In a small skillet over medium heat, toast the panko until golden brown and crisp, stirring frequently for about 3 to 4 minutes. Remove from heat and stir in the salt and garlic powder, then transfer to a bowl or plate to cool.
- Whisk together olive oil, lemon juice, red wine vinegar, dijon mustard, honey, minced shallot, and minced garlic in a small bowl or jar. Season with kosher salt and black pepper to taste and set aside.
- Remove any wilted leaves from the head of icebergs, then cut it in half through the core and slice each half into 3 even wedges for a total of 4 to 6 wedges.
- Place the wedges on a serving platter and drizzle the dressing generously over each wedge.
- Top the dressed wedges with toasted breadcrumbs, chopped parsley, chives, and freshly grated parmesan cheese. Serve immediately.
Notes
For extra crunch, make the breadcrumbs just before serving.
You can substitute other greens for iceberg lettuce, like romaine or butter lettuce.
Adjust the seasoning of the dressing to your taste.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg