A bright and tangy Lemon Parmesan Salad featuring romaine and iceberg lettuce tossed in a zesty lemon vinaigrette, topped with shredded parmesan cheese and shallots. Perfect as a refreshing side or light main dish, this salad combines fresh citrus flavors with savory notes of parmesan and cracked black pepper.
Total Time:15 minutes
Yield:4 servings
Ingredients
Vinaigrette Ingredients
2 lemons juiced
1 lemon zested
¼ cup extra virgin olive oil
¼ teaspoon coarse kosher salt
¼ teaspoon black ground pepper
¼ teaspoon red pepper flakes (optional)
Salad Ingredients
2 romaine hearts chopped
3 cups iceberg lettuce chopped
1 cup parmesan cheese grated or shredded, divided
2 shallots sliced
½ teaspoon cracked black pepper
Instructions
Make the Vinaigrette: In a bowl, add the lemon juice, lemon zest, extra virgin olive oil, coarse kosher salt, black ground pepper, and red pepper flakes if using. Whisk until the dressing is fully combined and emulsified.
Prepare the Lettuce: Wash and thoroughly dry the romaine hearts and iceberg lettuce. Chop them and add to a large salad bowl.
Add Cheese and Shallots: To the salad bowl, add the grated or shredded parmesan cheese (reserve 2 tablespoons for topping) and the sliced shallots.
Toss the Salad: Pour the vinaigrette over the lettuce mixture and toss well until all ingredients are evenly coated with the dressing.
Garnish and Serve: Sprinkle the reserved 2 tablespoons of parmesan cheese and cracked black pepper on top of the salad. Serve immediately to enjoy the freshest texture and flavor.
Notes
Store the salad in an airtight container in the refrigerator for up to 5 days without the vinaigrette to prevent wilting.
Add the vinaigrette just before serving for best texture and flavor.
For a less tangy dressing, add sugar one teaspoon at a time until desired sweetness is reached.
This salad should be served immediately after dressing as the lettuce will wilt quickly once coated.
