Iceberg wedge salad with Italian dressing

Based on 8 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌

Ingredients

Servings:-4+
1 head iceberg lettuce
¼ head radicchio
red onion
100 ml olive oil
5 tbsp white wine vinegar
1 tbsp mayonnaise
1 tsp dried oregano
1 tsp sugar
1 clove garlic
salt
pepper
Parmesan cheese
Metric
Imperial

Utensils

  • knife
  • cutting board
  • liquid measuring cup
  • fine grater
  • peeler

Nutrition per serving

Cal
300
Protein
4 g
Fat
28 g
Carb
9 g
  • Step 1/3

    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.
    • 1 head iceberg lettuce
    • ¼ head radicchio
    • 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

    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.
    • 100 ml olive oil
    • 5 tbsp white wine vinegar
    • 1 tbsp mayonnaise
    • 1 tsp dried oregano
    • 1 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

    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!
    • 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!

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