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

Cook Mode Prevent your screen from going dark

Instructions

Toast the panko in a small skillet over medium heat until golden brown and crisp, about 3 to 4 minutes. Stir in the salt and garlic powder, then set aside to cool.
In a bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced shallot, and minced garlic until combined. Add kosher salt and black pepper to taste, then set aside.
Remove any wilted outer leaves from the iceberg lettuce. Cut the head through the core in half and then slice each half into 3 wedges, yielding 4 to 6 wedges in total.
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. Serve immediately.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

Adjust the dressing ingredients to taste if you prefer a different flavor profile.
The toasted panko adds a delightful crunch, but you can substitute with plain breadcrumbs if needed.
This salad pairs well with grilled chicken or seafood for a complete meal.

Author: Thomas
Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 wedge
Calories: 220
Sugar: 2g
Sodium: 280mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 4g
Cholesterol: 8mg