Lemon Parmesan Salad

A fresh, crisp salad featuring romaine lettuce, a tangy lemon-olive oil vinaigrette, thinly sliced shallots, and generous shavings of Parmesan. Perfect as a light lunch or a side dish for any meal.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 230

Ingredients Method Nutrition Notes

Ingredients

Salad Ingredients

1 large head Romaine lettuce or about 6–8 cups chopped
1 small shallot peeled and thinly sliced (substitute with small red onion if needed)
1/2 to 3/4 cup freshly grated or shaved Parmesan cheese Parmigiano-Reggiano preferred
1 juiced lemon about 2 tablespoons; fresh is best
3 tablespoons extra-virgin olive oil use a good-quality one for flavor
1/4 teaspoon salt or to taste
Freshly ground black pepper to taste

Method

Preparation

Rinse and thoroughly dry the romaine. Chop it into bite-sized pieces and place them in a large bowl.
Peel and very thinly slice the shallot. Add the slices to the bowl with the lettuce.
Use a vegetable peeler or grater to shave or grate the Parmesan. Scatter the cheese over the lettuce and shallot.
In a small bowl, whisk together the lemon juice, olive oil, a pinch of salt, and a few grinds of black pepper until emulsified. Taste and adjust seasoning.
Drizzle the dressing over the salad. Toss gently but thoroughly so every leaf gets coated.
Serve immediately so the lettuce remains crisp and the cheese keeps its texture.

Nutrition

Serving: 1Calories: 230kcalCarbohydrates: 10gProtein: 6gFat: 20gSaturated Fat: 5gSodium: 200mgFiber: 3gSugar: 1g

Notes

Best enjoyed immediately. Store any leftovers with the dressing separate to maintain crispness. Can be customized with additional ingredients like arugula, nuts, or a creamy component.

Tried this recipe?

Let us know how it was!