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Lemon Parmesan Wedge Salad with Crispy Panko Breadcrumbs Recipe

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A crisp and refreshing Lemon Parmesan Wedge Salad featuring crunchy toasted panko breadcrumbs, a tangy lemon vinaigrette with shallots and garlic, and topped with fresh herbs and grated Parmesan cheese. This salad is quick to prepare and perfect as a light starter or side dish.

Ingredients

For the Breadcrumbs

  • 1/2 cup panko
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder

For the Dressing

  • 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

For the Salad

  • 1 head iceberg lettuce
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons chopped chives
  • 1/3 cup freshly grated Parmesan cheese (preferably with a microplane)

Instructions

  1. Make the breadcrumbs: Heat a small skillet over medium heat and add the panko breadcrumbs. Toast them, stirring frequently, until they turn golden brown and crisp, approximately 3 to 4 minutes. Remove from heat and stir in kosher salt and garlic powder. Transfer to a bowl or plate and allow to cool.
  2. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced shallot, and minced garlic until well combined. Season with kosher salt and black pepper to your preference. Set the dressing aside.
  3. Prepare the lettuce: Remove any wilted outer leaves from the head of iceberg lettuce. Cut the head in half through the core, then cut each half into three even wedges, resulting in 4 to 6 wedges total.
  4. Assemble the salad: Arrange the lettuce wedges on a serving platter. Generously spoon the lemon vinaigrette dressing over each wedge, ensuring even coverage.
  5. Finish and serve: Sprinkle the toasted breadcrumbs, chopped parsley, chopped chives, and freshly grated Parmesan cheese evenly over the dressed wedges. Serve immediately to enjoy the fresh crunch and vibrant flavors.

Notes

  • Use a microplane grater to finely grate the Parmesan for the best texture and flavor distribution.
  • Toast the panko breadcrumbs carefully as they can burn quickly; stir constantly and watch the heat.
  • Serving the salad immediately after assembly ensures the lettuce stays crisp and the breadcrumbs remain crunchy.
  • You can substitute red wine vinegar with white wine or apple cider vinegar if preferred.
  • For a dairy-free option, omit the Parmesan cheese or substitute with a vegan parmesan alternative.

Find it online: https://marthatasty.com/lemon-parmesan-wedge-salad-with-crispy-panko-breadcrumbs-recipe/