Description
This Lemon Parmesan Lettuce Salad is a fresh, crisp, and vibrant side dish ready in just 5 minutes. Made with romaine and red leaf lettuce, tossed in a zesty lemon dressing and finished with parmesan, it pairs perfectly with grilled meats or seafood.
Ingredients
- 1 to 2 hearts of romaine lettuce
- 1 bundle red leaf lettuce
- 2 shallots, thinly sliced
- 2 lemons, zested and juiced
- 1/4 cup extra virgin olive oil
- Kosher salt and black pepper, to taste
- Crushed red pepper flakes or Aleppo pepper (optional)
- 1 cup finely grated parmesan cheese
Instructions
- Chop lettuce, rinse, and drain well. Pat dry thoroughly.
- Add lettuce, shallots, and lemon zest to a large bowl.
- Season with salt, pepper, lemon juice, and olive oil. Toss to combine.
- Add parmesan cheese and red pepper flakes (optional), then toss again.
- Serve immediately.
Notes
- Use crisp lettuces like romaine as the base; add arugula, frisée, or endive if desired.
- Best served immediately—lettuce wilts quickly after dressing.
- Leftovers can be stored up to 2 days but may become soggy.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian, Mediterranean