How to Make the Best Lemon Parmesan Salad: A 7-Step Guide
This revitalizing Lemon Parmesan Salad combines crisp greens with a tangy lemon vinaigrette, making it a perfect dish for any summer occasion. Simple, quick, and bursting with fresh flavors.
Prep
: 10
Total
: 25 minutes
Ingredients
Vinaigrette Ingredients
- 4 pieces lemons juiced
- 1 piece lemon zested
- 0.5 cup extra virgin olive oil
- 0.5 teaspoon coarse kosher salt
- 0.5 teaspoon black ground pepper
- 0.5 teaspoon red pepper flakes optional
Salad Ingredients
- 4 pieces romaine hearts chopped
- 6 cups iceberg lettuce chopped
- 2 cups parmesan cheese grated, divided
- 4 pieces shallots sliced
- 1 teaspoon cracked black pepper
Instructions
Preparation Steps
- In a large mixing bowl, combine the freshly squeezed lemon juice and zest with the extra virgin olive oil, salt, black pepper, and optional red pepper flakes. Whisk vigorously until the dressing is fully emulsified.
- Thoroughly wash and dry the romaine hearts and iceberg lettuce. Chop them into bite-sized pieces and place them in a large salad bowl.
- Add 1 3/4 cups of the grated parmesan cheese and the sliced shallots to the salad bowl, reserving 1/4 cup of the cheese for garnishing.
- Pour the prepared vinaigrette over the salad ingredients and toss until all components are evenly coated.
- Sprinkle the reserved parmesan cheese and cracked black pepper over the top of the salad as a finishing touch.
- Serve the salad immediately to enjoy its fresh crispness.
Notes
To ensure the salad remains fresh, store it in the fridge without the vinaigrette and dress it just before serving. Adjust the dressing’s sweetness by adding sugar to taste.