Description
A fresh and zesty Lemon Parmesan Lettuce Salad that combines crisp romaine and red leaf lettuce with a bright lemon vinaigrette, tangy Parmesan cheese, and a hint of crushed red pepper for a simple, delightful side dish that comes together in minutes.
Ingredients
Salad
- 1 to 2 hearts of romaine lettuce
- 1 bundle red leaf lettuce
- 2 shallots, thinly sliced
Dressing
- Zest and juice of 2 lemons
- ¼ cup extra virgin olive oil
- Kosher salt, to taste
- Black pepper, to taste
- Crushed red pepper flakes, optional
Toppings
- 1 cup finely grated Parmesan cheese
Instructions
- Prepare the lettuce: Chop the romaine and red leaf lettuce, then place in a salad spinner or large bowl. Rinse well and drain thoroughly. Pat the lettuce dry with paper towels or wrap in paper towels and refrigerate briefly to ensure it is crisp.
- Combine lettuce and shallots: Add the prepared lettuce and thinly sliced shallots into a large mixing bowl along with the lemon zest.
- Make the dressing and toss: Season the lettuce and shallots with kosher salt, black pepper, lemon juice, and extra virgin olive oil. Toss everything together to evenly coat the salad with the dressing.
- Add cheese and pepper flakes: Sprinkle the finely grated Parmesan cheese and crushed red pepper flakes over the salad. Toss gently once more to distribute the cheese and optional heat throughout. Serve immediately.
Notes
- For extra crispness, refrigerate the lettuce wrapped in paper towels for 15-20 minutes before assembling.
- If desired, adjust the amount of crushed red pepper flakes to control the spiciness.
- This salad pairs beautifully with grilled chicken or fish as a light, refreshing side.
- Use freshly grated Parmesan for best texture and flavor.
