Quick Lemon Parmesan Salad (Print Version)
# Ingredients:
→ Fresh Greens
01 -
1 to 2 hearts of fresh romaine lettuce
02 -
1 bundle of red leaf lettuce
→ Flavor Components
03 -
2 shallots, sliced paper thin
04 -
2 fresh lemons for zesting and juicing
→ Dressing & Seasonings
05 -
¼ cup premium extra virgin olive oil
06 -
Kosher salt to taste
07 -
Freshly ground black pepper
08 -
Pinch of crushed red pepper flakes or Aleppo pepper
→ Finishing Touch
09 -
1 cup freshly grated Parmesan cheese
# Instructions:
01 -
Roughly chop your romaine and red leaf lettuce, then give them a thorough rinse in your salad spinner or a large bowl. Make sure to drain them completely and pat dry with paper towels. For extra crispiness, wrap the clean lettuce in paper towels and pop it in the fridge for a few minutes.
02 -
Toss the dried lettuce into a large mixing bowl along with your thinly sliced shallots and the fresh lemon zest. This creates the foundation of your salad with beautiful colors and textures.
03 -
Sprinkle the salad with kosher salt and freshly cracked black pepper, then drizzle with fresh lemon juice and that gorgeous olive oil. Give everything a gentle but thorough toss to coat each leaf evenly.
04 -
Add the freshly grated Parmesan cheese and a pinch of red pepper flakes if you like a little heat. Toss once more and serve immediately while the greens are still crisp and vibrant.
# Notes:
01 -
This salad is perfect as a light side dish or as a bed for grilled fish, chicken, or lamb
02 -
For best results, use romaine as your base and feel free to mix in arugula, frisée, or Belgian endive for variety
03 -
Serve immediately after dressing - this isn't a make-ahead salad as the greens will wilt quickly once dressed
04 -
If serving fewer people, simply cut all ingredients in half for a smaller portion