4
easy
For the salad:
For the lemon vinaigrette:
Cut the iceberg lettuce into four wedges, keeping the core intact so each wedge holds together. Arrange on a serving platter.
Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the breadcrumbs and garlic and cook, stirring, until golden and crisp. Set aside to cool.
To make the vinaigrette, whisk together the olive oil, lemon juice, Dijon mustard and garlic. Season with salt and pepper.
Drizzle the vinaigrette generously over the lettuce wedges.
Scatter over the crispy garlic breadcrumbs, chives and parsley.
Finish with generous shavings of Zanetti Grana Padano and freshly ground black pepper.
