Iceberg Wedge Salad with Lemon-Parsley Dressing

  • Serves

    serves 4

  • Cook

    4 hours


By SAVEUR Editors

Published on July 13, 2016

The classic wedge with a zesty upgrade.

At Awasi Lodge in Patagonia, Chile, chef Federico Ziegler draws inspiration from a dish he remembers his mother making for him during childhood. His play on an iceberg salad integrates a chunky gremolata alongside a whole wedge of lettuce so that "every bite is crunchy," he says.


For the gremolata dressing

  • 14 cup extra-virgin olive oil
  • 14 cup minced parsley
  • 2 tbsp. freshly grated lemon zest (about 2 lemons)
  • 1 garlic clove, minced
  • Kosher salt and freshly ground black pepper

For the salad

  • 2 Roma tomatoes
  • 4 tbsp. extra-virgin olive oil, divided
  • 12 tsp. sugar
  • 14 tsp. salt
  • 14 tsp. freshly ground black pepper
  • 1 small head iceberg lettuce (about 1 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 tbsp. minced chives
  • 14 cup thinly sliced red onion
  • 2 tbsp. whole, loosely packed parsley leaves
  • 4 large whole basil leaves
  • 1 tbsp. capers


Step 1

Make the gremolata: Combine the ingredients 4 hours or up to one day ahead of time; set it in the refrigerator while you prepare the rest of the salad.

Step 2

Preheat the oven to 215°. Quarter and seed the tomatoes, then toss them with 2 tablespoons of olive oil, the sugar, salt, and pepper. Spread the tomatoes on a large sheet pan and dry them in the oven for 4 hours.

Step 3

Halve the head of iceberg straight through its core. Shave a thin slice from the outside edge of each piece so that they lie flat, core facing up. Drizzle with the remaining olive oil; season to taste with salt and pepper.

Step 4

Sprinkle the lettuce with chopped chives, and top each half with the dried tomatoes, sliced red onion, whole herbs, and capers. Immediately before serving, drizzle each half with a tablespoon of gremolata. Serve the salad with crusty bread and the remaining gremolata on the side.

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