Lemon Parmesan Lettuce Salad
5 minutes is all it takes to make this easy lettuce salad with lemon and Parmesan. I used romaine and red leaf lettuce in this recipe because their color and texture works well. You could also throw in some arugula or frisée lettuce, but use romaine as the base. I love serving this as a side or as a bed for a simply prepared fish, chicken, or grilled lamb. (Be sure to check out the ideas up in my post).
- Prep time
- 5 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 to 2 hearts of romaine lettuce
- 1 bundle red leaf lettuce
- 2 shallots, (thinly sliced)
- 2 lemons, (zested and juiced)
- ¼ cup extra virgin olive oil
- Kosher salt and black pepper
- Crushed red pepper flakes,
- 1 cup finely grated parmesan cheese
Instructions
- 1
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).
- 2
Add the lettuce, shallots, and lemon zest to a bowl.
- 3
Season with kosher salt, black pepper, lemon juice, and olive oil. Toss to combine.
- 4
Add the Parmesan cheese and red pepper flakes (optional) and toss again. Serve.