Iceberg wedge salad with Italian dressing
"This is a fresh, light side salad that will totally change the way you think about the humble iceberg lettuce. It’s super crunchy, with a zingy, equally sharp, sweet, and bitter dressing, and, in my opinion, it’s the ultimate pairing for something carby and cheesy like pizza. If you want to dress it up even more to make it hearty enough for lunch or dinner, fry up some stale bread in olive oil for rough, chunky croutons, drape slivers of fresh mozzarella cheese over the wedges, and throw in some pickled Italian peppers or olives. If you have extra dressing, keep it in the jar in the fridge for up to 1 week, shaking well before serving."
Difficulty
Easy 👌Ingredients
Utensils
knife, cutting board, liquid measuring cup, fine grater, peeler
How-To Videos
How to prepare garlic
How to grate cheese
How to cut an onion
Nutrition per serving
Step 1/3
- ½ head iceberg lettuce
- ⅛ head radicchio
- ½ red onion
- knife
- cutting board
Trim the end of the iceberg lettuce and discard any wilted outer leaves. Quarter lengthwise, then cut each quarter into 3 equal pieces and transfer to a serving plate. Trim end of radicchio and discard any wilted leaves. Halve lengthwise, then cut each half into 3 equal pieces and transfer to the serving plate with the iceberg. Peel and very thinly slice red onion into rings using a mandoline, if you have one. Scatter the onions over the iceberg and radicchio wedges.
Step 2/3
- 50 ml olive oil
- 2½ tbsp white wine vinegar
- ½ tbsp mayonnaise
- ½ tsp dried oregano
- ½ tsp sugar
- salt
- pepper
- liquid measuring cup
- fine grater
Add olive oil, vinegar, mayonnaise, dried oregano, and sugar to a measuring cup. Peel and grate garlic into the jar using a fine grater. Whisk the dressing until combined. Season with salt and pepper to taste.
Step 3/3
- Parmesan cheese
- peeler
To serve, pour dressing over the serving platter. Use a vegetable peeler to shave Parmesan cheese over the top, and finish with freshly ground black pepper. Enjoy!
