Simple, bright, and quick salad with lemon and Parmesan.
introduction
This Lemon Parmesan Salad is fresh and easy. It uses crisp romaine, a little shallot, sharp Parmesan, and a bright lemon dressing. It comes together fast and tastes clean and bright. If you like Parmesan with salads and main dishes, you may also enjoy the best garlic parmesan chicken meatloaves as a warm main to serve with it.
why make this recipe
Make this salad when you want a fast side that tastes fresh. It needs few ingredients you likely have. The lemon dressing is bright and light. It pairs well with many mains and works for weeknights or a simple lunch.
how to make Lemon Parmesan Salad
Start by chopping the romaine and shallot. Add the grated or shaved Parmesan. Whisk the lemon juice, olive oil, salt, and pepper for a simple dressing. Drizzle the dressing over the salad and toss. Serve right away so the lettuce stays crisp.
Ingredients :
- Romaine lettuce
- Shallot
- Parmesan cheese
- Lemon juice
- Olive oil
- Salt
- Pepper
Directions :
- Chop the romaine lettuce and place it in a large bowl.
- Finely chop the shallot and add it to the bowl.
- Grate or shave the Parmesan cheese and add it to the salad.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss to combine. Serve immediately.
how to serve Lemon Parmesan Salad
Serve this salad right after tossing so the lettuce stays crisp. Offer it as a side with grilled chicken, fish, or pasta. Add croutons or extra shaved Parmesan on top if you like more texture and flavor.
how to store Lemon Parmesan Salad
If you must store it, keep the dressing separate in a small jar and refrigerate. Store the chopped lettuce and shallot in an airtight container for up to 1 day. Toss with dressing just before serving to keep the leaves crisp.
tips to make Lemon Parmesan Salad
- Use fresh lemon juice for the best bright flavor.
- Dry the lettuce well after washing to avoid a watery salad.
- Shave the Parmesan for nicer texture and look.
- Taste the dressing and adjust salt and pepper slowly.
variation (if any)
- Add cooked chicken or shrimp to make it a main dish.
- Toss in cherry tomatoes or cucumber for extra color.
- Add toasted nuts like almonds or pine nuts for crunch.
- Stir in a small spoon of mustard or honey for a different dressing note.
FAQs
Q: Can I make the salad ahead of time?
A: It is best fresh. Keep dressing and salad separate and combine just before serving.
Q: Can I use other greens instead of romaine?
A: Yes. Use mixed greens or baby spinach, but note softer greens may wilt faster with the dressing.
Q: How long will leftovers last?
A: Tossed salad will get soggy. Keep components separate; dressed salad lasts only a few hours in the fridge.
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice gives a brighter flavor.
Q: Is this salad vegetarian?
A: Yes, it is vegetarian if you use Parmesan that fits your diet; check the cheese if strict vegetarian rules apply.
Lemon Parmesan Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and easy salad featuring crisp romaine, shallots, sharp Parmesan, and a bright lemon dressing.
Ingredients
- 1 head Romaine lettuce
- 1 Shallot, finely chopped
- 1/2 cup Parmesan cheese, grated or shaved
- 1/4 cup Lemon juice
- 2 tablespoons Olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Chop the romaine lettuce and place it in a large bowl.
- Finely chop the shallot and add it to the bowl.
- Grate or shave the Parmesan cheese and add it to the salad.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss to combine. Serve immediately.
Notes
Best served fresh to maintain the crispness of the lettuce. Store dressing separately if making ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
