Iceberg wedge salad with Italian dressing

Iceberg wedge salad with Italian dressing

Food Editor at Kitchen Stories

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Difficulty

Easy 👌

Ingredients

Utensils

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

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How-To Videos

How to grate cheese

How to prepare garlic

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!

• Enjoy your meal!

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