This easy crisp iceberg lettuce wedge salad is my most perfect go-to side dish for all my pasta sauces. It is a super quick side salad to whip up and is impressive enough for a dinner party. I love to top the iceberg wedges with a simple salad dressing, crispy panko breadcrumbs and parmesan cheese. It's a 10 minute job!
Hi! It has taken me a while but I am finally sharing a recipe for the side salad I serve at every dinner party. I find it the most perfect side dish for pasta as it is fresh, light and won't compete with the main dish.
A traditional wedge salad has a creamy blue cheese dressing and crispy bacon bits, I'm stripping all that away. I prefer a simple red wine vinegar or lemon homemade dressing with panko crumbs. A side salad for pasta needs to be fresher and cleaner in flavour. I am going to work on some different vegetable side dishes to add to this.
Having some people for dinner? This salad will work perfectly with:
Why you'll love this side salad
- It is a quick, easy salad with simple ingredients and all of the elements can be prepared before serving.
- It is a fresh and light salad that will complement any main course you serve it with.
- With two dressing options it is very versatile and you can even use whatever store bought dressing you have in the fridge.
- Serving a humble iceberg in wedges elevates it to a dinner party worthy dish.
- The perfect salad side dish for ravioli or any pasta dish.
- Use whatever delicious toppings you like.
Two dressing options
I thought I would give two options for a dressing but also use whatever other ones you love. Anything will work.
- Creamy Red Wine Vinegar
- Lemon Vinaigrette
Ingredients
For base of salad
Iceberg Lettuce - I just love the crisp freshness of an iceberg cut into wedges. You'll use a whole head of iceberg lettuce.
Panko Breadcrumbs - Every salad needs some texture and crunch and toasted panko breadcrumbs are divine. You can find them at your local grocery store.
Parmesan - This is optional but if you are making pasta chances are you will have some out anyway. Grated with a microplane is best or the star side of a box grater.
For dressing 1 (A mayonnaise based dressing)
Mayonnaise - I use Best Foods but anything is good!
Red wine vinegar - Such a great ingredient to make a tangy dressing and adds the perfect acidity.
Olive oil - A good quality extra virgin olive oil is best.
Sugar - A touch of sugar balances this dressing out but is optional.
For dressing 2 (a lighter lemon dressing)
Lemon juice - Freshly squeezed is always my preferred option.
Olive oil - A good quality extra virgin olive oil is best.
Mustard - I use a dijon mustard.
Honey - Any runny honey will work.
Expert tips
- Gently clean the lettuce with cold water after you have cut into wedges but before cutting stem off.
- Serve at the last minute. Have the crumbs and dressing ready and put together right before serving.
- Arrange on a serving platter as it looks really impressive then serve 1 x wedge per person.
Would you like to save this?
We'll email this link to you, so you can come back to it later!
How to make this recipe
Full instructions and ingredients are in the recipe card below. Combine the salad dressing ingredients in a small bowl and set aside in the fridge.
Making the panko crumbs
ONE: Toast the panko crumbs in olive oil in a large skillet.
TWO: Toast until a deep golden brown. Add a big pinch of salt and black pepper.
THREE: This is the difference between the untoasted and toasted.
Cutting the lettuce
ONE: Cut the lettuce through the centre.
TWO: Cut each half into quarters then gently clean if you need to.
THREE: Cut the stems off.
Assembling the salad
ONE: Arrange the wedges on a serving plate or on individual plates.
TWO: Drizzle the salad dressing on top.
THREE: Finish with the toasted breadcrumbs.
Some other topping ideas
If you want to bulk this salad up and add some more texture and flavour here are some ideas to add:
- Thinly sliced red onion
- Halved cherry tomatoes
- Pitted sliced olives
- Toasted pine nuts
- Sliced cucumber
- Golden bacon bits
Recipe FAQs
I rinse the lettuce (very gently) after cutting it into wedges so it is easier to get into all the layers.
It depends on the size of your lettuce but I generally allow ¼ of the lettuce per person.
I like to serve the wedges together on a big serving platter as it looks quite impressive. You could also do individual serves.
It will work with ANY dressing you like. A simple drizzle of balsamic vinegar, a french salad dressing or by all means go for the classic homemade blue cheese dressing.
Some dishes to serve this salad with!
This easy wedge salad recipe will work with any of my pasta recipes, from ravioli to a lasagne. Invite some friends over and make my Sausage Pasta Bake, it's a winner. It's the perfect side dish for ravioli so head over to my guide for easy homemade ravioli (or store-bought ravioli!). My classic Creamy Tomato Pasta is also a great choice.
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! Also if you put a photo on instagram, please tag me so I can see, it makes my day!
Recipe
Easy Iceberg Wedge Salad (perfect pasta side dish)
Would you like to save this?
We'll email this link to you, so you can come back to it later!
Ingredients
For the salad base:
- 1 x iceberg lettuce
- 1 tablespoon olive oil
- 1 cup panko breadcrumbs
- Grated parmesan to serve
For creamy dressing:
- 2 tablespoon red wine vinegar
- 4 tablespoons mayonnaise
- ½ teaspoon sugar
- 1 ½ tablespoons olive oil
For lemon dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon mustard
- 1 teaspoon runny honey
Instructions
Toast the panko crumbs:
- Heat the olive oil in a fry pan over medium heat and then toast the crumbs until golden brown 5 - 10 mins. When they start changing colour you'll need to stir them often so they don't burn.
- Add a big pinch of salt and pepper, then set aside for serving.
Make the dressing:
- Combine all the ingredients of the dressing you are making and whisk until well incorporated. I find the lemon one comes together best shaken in a jar.
Prepare lettuce:
- Discard any outer leaves that don't look good and cut the lettuce in half, keeping the base stem intact. Then cut each half into quarters (see photos above!)
- Clean the quarters (if you need to) gently then cut the stems off.
- Arrange on a serving platter
Serving:
- Drizzle the lettuce wedges with the dressing (you might not use all of it) then sprinkle the panko crumbs over top.
- Finish with some freshly grated parmesan on top if you wish (with a microplane is best).
Georgie says
Made this the other day and it was such a quick and easy way to bring a bit of freshness to the table
Kara says
Yum yum deeeeelish, like everything on this website
Emilie Pullar says
So kind! Thank you so much for making 🙂
Ali says
Wow - this is perfect!!! Thank you, I used the creamy dressing and it's just divine.
Emilie Pullar says
Only posted this today, you're so quick haha! Thanks so much for making it 🙂