Lemon Parmesan Lettuce Salad
User Reviews
5
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Prep Time
5 mins
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Servings
6 servings
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Calories
1694 kcal
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Course
Salad
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Cuisine
Mediterranean, Italian
Lemon Parmesan Lettuce Salad
Description
The Lemon Parmesan Lettuce Salad features a mix of romaine and red leaf lettuces that are carefully washed, dried, and tossed with thin shallot slices and lemon zest for a crisp base. The dressing uses freshly squeezed lemon juice, extra virgin olive oil, kosher salt, and black pepper for a tangy, lightly seasoned flavor that enhances the natural crunch of the lettuce.
Parmesan cheese adds a savory, salty dimension, while optional crushed red pepper flakes introduce a mild spiciness for those who want it. The salad delivers a clean, bright bite that provides contrast to richer main dishes or heavier preparations.
This salad is best served immediately as the dressing causes the lettuce to wilt quickly. Leftovers can be kept refrigerated for up to two days but will become soggy. For smaller servings, halve the ingredient amounts. Variations include adding frisée or arugula alongside the romaine and red leaf for additional texture and flavor complexity.
Ingredients
- 1 to 2 romaine lettuce hearts
- 1 red leaf lettuce bundle
- 2 shallot thinly sliced
- 2 lemon zested and juiced
- ¼ cup extra virgin olive oil
- kosher salt
- black pepper
- crushed red pepper flakes or Aleppo pepper for a milder taste
- 1 cup Parmesan Cheese finely grated
Instructions
- Chop the lettuce and put it in your salad spinner or a large bowl, rinse and drain very well. Pat the lettuce dry (if you have the time you can wrap the lettuce in paper towels and refrigerate briefly to help it crisp up).
- Add the lettuce, shallots, and lemon zest to a bowl.
- Season with kosher salt, black pepper, lemon juice, and olive oil. Toss to combine.
- Add the Parmesan cheese and red pepper flakes (optional) and toss again. Serve.
Notes
- Dress and serve the salad immediately to preserve the crisp texture as the lettuce wilts quickly once dressed.
- If preparing ahead, dry the lettuce thoroughly or wrap in paper towels and refrigerate briefly to help it stay crisp.
- Leftover salad can be refrigerated for up to 2 days but will lose its texture and become soggy.
- The recipe can be halved to serve fewer people without altering the flavor balance.
- Romaine and red leaf lettuce provide a crisp base, though frisée, Belgian endive, or arugula can be added sparingly for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1694 kcal
% Daily Value*
| Calories | 169.4kcal | 8% |
| Carbohydrates | 7.4g | 2% |
| Protein | 5.8g | 12% |
| Fat | 13.8g | 21% |
| Saturated Fat | 3.8g | 19% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 7.6g | 38% |
| Cholesterol | 14.5mg | 5% |
| Sodium | 392mg | 16% |
| Potassium | 155.1mg | 3% |
| Fiber | 1.7g | 7% |
| Sugar | 1.8g | 4% |
| Vitamin A | 1805.3IU | 36% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 166.2mg | 17% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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