Romaine Wedge Salad with Artichokes, Breadcrumbs & Creamy Italian Dressing

Romaine Wedge Salad

with Artichokes, Breadcrumbs & Creamy Italian Dressing

20 MIN
$19.99 2-4 Servings
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From the Test Kitchen

For our Italian spin on the classic wedge salad, you'll top romaine with crispy garlic breadcrumbs, a marinated artichoke and tomato medley, and an irresistible creamy, herby dressing.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Romaine Wedge Salad with Artichokes, Breadcrumbs & Creamy Italian Dressing
Title
  • 2 Romaine Lettuce Hearts
  • 4 oz Grape Tomatoes
  • 1 oz Sliced Roasted Red Peppers
  • ½ cup Marinated Artichoke Hearts
  • 1 Tbsp Red Wine Vinegar
  • 1.4 oz Grana Padano Cheese
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Mayonnaise
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 cloves Garlic
  • 1 bunch Parsley
step-by-step
instructions
Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Keeping the stems intact, quarter the lettuce lengthwise. Quarter the tomatoes. Roughly chop the artichokes. Roughly chop the peppers. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley. In a bowl, combine the quartered tomatoes, chopped artichokes, chopped peppers, Grana Padano (crumbling before adding), and a drizzle of olive oil. In a separate bowl, whisk together the mayonnaise, crème fraîche, vinegar, parmesan, Italian seasoning, and 1 tablespoon of olive oil; season with salt and pepper.

Make the garlic breadcrumbs
2 Make the garlic breadcrumbs

In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Turn off the heat.

Assemble the salad & serve your dish
3 Assemble the salad & serve your dish

Place the quartered lettuce on a serving dish, cut side up. Drizzle with olive oil and season with salt and pepper. Top with the dressing, prepared vegetable mixture, garlic breadcrumbs, and chopped parsley. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Keeping the stems intact, quarter the lettuce lengthwise. Quarter the tomatoes. Roughly chop the artichokes. Roughly chop the peppers. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley. In a bowl, combine the quartered tomatoes, chopped artichokes, chopped peppers, Grana Padano (crumbling before adding), and a drizzle of olive oil. In a separate bowl, whisk together the mayonnaise, crème fraîche, vinegar, parmesan, Italian seasoning, and 1 tablespoon of olive oil; season with salt and pepper.

2 Make the garlic breadcrumbs

In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Turn off the heat.

Make the garlic breadcrumbs
Assemble the salad & serve your dish
3 Assemble the salad & serve your dish

Place the quartered lettuce on a serving dish, cut side up. Drizzle with olive oil and season with salt and pepper. Top with the dressing, prepared vegetable mixture, garlic breadcrumbs, and chopped parsley. Enjoy!

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