Iceberg wedge salad with Italian dressing

Iceberg wedge salad with Italian dressing

Based on 8 ratings
Devan Grimsrud

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/
"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

2Servings
½ head
iceberg lettuce
⅛ head
radicchio
½
red onion
50 ml
olive oil
2½ tbsp
white wine vinegar
½ tbsp
mayonnaise
½ tsp
dried oregano
½ tsp
sugar
½ clove
garlic
salt
pepper
Parmesan cheese
MetricImperial

Utensils

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

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How-To Videos

how-to-grate-cheese

How to grate cheese

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal300
Fat28 g
Protein4 g
Carb9 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.
    • 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

    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.
    • 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

    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!

  • Enjoy your meal!

    Iceberg wedge salad with Italian dressing

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