Lemon & Parmesan Lettuce Salad
Crunchy Lemon and Parmesan Lettuce Salad Recipe – The easiest and most delicious salad recipe you’ll ever make!
I love a good tasty salad with simple and fresh ingredients, that I can make at the spur of the moment. This Lemon and Parmesan Lettuce salad is my go to recipe for a last minute salad because of how much it’s easy, simple and extremely refreshing. I bet you already have all the ingredients needed at home. All you need is some Romaine lettuce, lemons, Parmesan cheese and some olive oil.
Not a Caeser salad, but just as good. Surprising as it may be, this salad recipe tastes wonderful as it is, but to elevate it a notch, feel free to add any ingredients you’ve got to create a more filling meal idea instead of a side dish. You can throw in some chicken, croutons, or keep it vegetarian by simply adding a variety of green leaves, then top with extra cheese and some crushed nuts.
Ingredients Needed:
1 or 2 heart of Romaine lettuce
1 bundle red leaf lettuce
2 shallots (thinly sliced)
2 lemons (to zest and squeeze out the juice)
¼ cup extra virgin olive oil
Some salt and black pepper
Crushed red pepper flakes
1 cup Parmesan cheese (finely grated)
Instructions:
Firstly, rinse the romaine lettuce leaves, one by one, under cool water. Then pat to drain or use paper towel or a salad spinner to remove the moisture.
Add the washed lettuce leave to a bowl of your liking and add in 2 thinly sliced shallots.
Add the zest of 2 lemons to the salad bowl using a zester or a sharp knife to scrape it off. (If you don’t want to use lemon zest, you can simply use some vinegar)
Squeeze 2 lemons in a small bowl, add in some salt and pepper to taste and ¼ cup of olive oil. Mix to combine the dressing.
Pour the dressing over the lettuce salad and toss a little to combine.
Finally, drizzle some freshly grated Parmesan cheese and some red pepper flakes for a touch of heat and color. Enjoy immediately!
Helpful Tips and Variations:
Which lettuce is best for this salad?
For this recipe, I prefer to use dark green or dark reddish-purple leaves of Romaine lettuce to provide the salad with a good crisp and color contrast. Sometimes, I like to add some crispiness by throwing some pale green Iceberg lettuce leaves, however, you can use any lettuce you prefer.
Which other leaves can I use in this salad?
Feel free to incorporate your favorite green leaves. Yu can add some arugula, spinach, some chives for an onion like taste and add some chopped parsley on top.
Can I add some protein?
If you want a filling salad, feel free to add your favorite protein source to this recipe. Lettuce, and all leafy greens work really well with chicken. If I want to switch this side dish to a filling lunch or dinner; I add some sliced grilled chicken breast and lay it over the bed of lemon and Parmesan green leaves. It tastes heavenly great. If you’re not a big fan of chicken, add some sliced boiled eggs instead.
What can I use as a topping?
I have used some red pepper flakes to bring color and a little touch of heat to the recipe. You can also add a mix of your favorite crushed nuts.
Why Parmesan cheese?
Parmigiano Reggiano is a big source of amino acids. This cheese is rich in calcium, which is essential in maintaining healthy bones and healthy blood pressure. I believe that the key to mastering this simple, yet elegant recipe is the freshly grated Parmesan cheese. With its granular texture, fruity and nutty flavor, it’s sure to be a great and unique addition to any of your salad recipes.
Can I store any leftovers?
This salad is usually devoured entirely after moments of being served. Although you can store it in the fridge for up to 2 days, I don’t recommend it. The salad may lose its taste and freshness as it turns a big soggy and the leaves lose their crisp.
How can I serve this Crunchy Lemon and Parmesan Lettuce Salad?
Serve this healthy and refreshing lemon and parmesan lettuce salad as an appetizer or a light side dish to accompany and balance any heavy main course. You can also have this salad as a healthy snack, or a light lunch or dinner. If you’re feeling extra hungry, you can throw in some mushroomS. To level up this recipe, use it as a bed for a grilled chicken breast or a roasted salmon fillet.
Lemon & Parmesan Lettuce Salad
Ingredients
- 1 or 2 heart of Romaine lettuce
- 1 bundle red leaf lettuce
- 2 shallots thinly sliced
- 2 lemons to zest and squeeze out the juice
- ¼ cup extra virgin olive oil
- Some salt and black pepper
- Crushed red pepper flakes
- 1 cup Parmesan cheese finely grated
Instructions
- Rinse the romaine lettuce leaves, one by one, under cool water, then pat to drain or use paper towel or a salad spinner to remove the moisture.
- Add the washed lettuce leave to a bowl of your liking and add in 2 thinly sliced shallots.
- Add the zest of 2 lemons to the salad bowl using a zester or a sharp knife to scrape it off. (If you don’t want to use lemon zest, you can simply use some vinegar)
- Squeeze 2 lemons in a small bowl, add in some salt and pepper to taste and ¼ cup of olive oil. Mix to combine the dressing.
- Pour the dressing over the lettuce salad and toss a little to combine.
- Finally, drizzle some freshly grated Parmesan cheese and some red pepper flakes for a touch of heat and color. Enjoy immediately!
