Iceberg wedge salad with Italian dressing
Ingredients
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knife, cutting board, liquid measuring cup, fine grater, peeler
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!
Enjoy your meal!
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