Description

This Lemon Parmesan Lettuce Salad is a refreshing and vibrant dish featuring crisp romaine and red leaf lettuce, tossed with tangy lemon juice and zest, shallots, and finely grated Parmesan cheese. Perfectly seasoned with extra virgin olive oil, kosher salt, pepper, and a touch of red pepper flakes, this salad delivers bright flavor and satisfying textures in every bite, making it an ideal side or light entrée for any occasion.

Ingredients

Units Scale

Lettuce Base

1 to 2 hearts of romaine lettuce
1 bundle red leaf lettuce

Other Vegetables

2 shallots, thinly sliced

Dressing

2 lemons, zested and juiced
1/4 cup extra virgin olive oil
Kosher salt, to taste
Black pepper, to taste
Crushed red pepper flakes or Aleppo pepper, to taste (optional)

Toppings

1 cup finely grated Parmesan cheese

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Instructions

Prepare the Lettuce: Chop the romaine and red leaf lettuces. Place them in a salad spinner or large bowl, rinse thoroughly, and drain well. Pat the lettuce dry; for extra crispness, wrap in paper towels and refrigerate briefly if desired.
Combine Salad Ingredients: In a large bowl, add the dried lettuce, thinly sliced shallots, and lemon zest, distributing them evenly for a balanced flavor throughout the salad.
Dress the Salad: Sprinkle kosher salt and black pepper over the salad. Add the freshly squeezed lemon juice and extra virgin olive oil. Toss gently but thoroughly to ensure every leaf is lightly coated with the dressing.
Add Cheese and Spices: Sprinkle the finely grated Parmesan cheese and, if desired, add a pinch of crushed red pepper flakes or Aleppo pepper. Toss again to mix the cheese and spices evenly through the salad.
Serve: Transfer the salad to a serving dish and enjoy immediately for maximum freshness and crunch.

Notes

Use crispy lettuces like romaine and red leaf as a base. Add frisée, Belgian endive, or arugula for more variety if desired, but always start with romaine.
This salad tastes best when served immediately – once dressed, the lettuce wilts quickly.
Leftovers will keep in the fridge for up to 2 days, but the salad will become soggy.
For smaller portions, halve the recipe ingredients as needed.
Use high-quality extra virgin olive oil for the best flavor.

Nutrition

Serving Size: 1/6 of recipe
Calories: 170
Sugar: 2g
Sodium: 280mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 6g
Cholesterol: 10mg