/images.kitchenstories.io/wagtailOriginalImages/R2338-photo-final-1-1.jpg)
Iceberg wedge salad with Italian dressing
Ingredients
Utensils
knife, cutting board, liquid measuring cup, fine grater, peeler
Nutrition per serving
Step 1/3
- 1 head iceberg lettuce
- ¼ head radicchio
- 1 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
- 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
- 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!