Lettuce wedge salad
PREP TIME: 20 MINS
INGREDIENTS & METHOD:
Make the panko crumbs. Heat the 1 tbsp olive oil in a fry pan and toast the panko crumbs for 5 or so minutes until golden brown. Move them around while toasting so they don’t catch.
Make the dressing. Whisk all the ingredients together until well combined. Season to taste with salt and pepper.
Cut the lettuce into wedges, keeping the base intact so they don’t fall apart. Place on a flat large serving dish.
Drizzle the dressing over and then scatter the panko crumbs on top.
Recipe created for Yealands Supper Club by Burnt Butter Table.