Easy Iceberg Wedge Salad (perfect pasta side dish)
Servings: 4 people
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).
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.