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Lettuce wedges on a white platter with a creamy dressing and golden panko breadcrumbs on top.

Easy Iceberg Wedge Salad (perfect pasta side dish)


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5 from 3 reviews

  • Author: Emilie Pullar
  • Total Time: 20 minutes
  • Yield: 4 people
  • Diet: Vegetarian

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

1/2 teaspoon sugar

1 1/2 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:

  1. 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.
  2. Add a big pinch of salt and pepper, then set aside for serving.

Make the dressing:

  1. 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:

  1. 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!)
  2. Clean the quarters (if you need to) gently then cut the stems off.
  3. Arrange on a serving platter

Serving:

  1. Drizzle the lettuce wedges with the dressing (you might not use all of it) then sprinkle the panko crumbs over top. 
  2. Finish with some freshly grated parmesan on top if you wish (with a microplane is best).

Notes

Dressings - I have given two options, a creamy or a lemon dressing.

Other additions - see some suggestions of other things you could add in main post above.

Make ahead - You can make the panko crumbs and dressings ahead and then cut the lettuce and assemble at the time.

  • Cook Time: 20 minutes
  • Category: Vegetarian
  • Method: Assemble
  • Cuisine: American