Introduction

This Lemon Parmesan Lettuce Salad is a bright and refreshing way to enjoy crisp greens. Featuring a tangy lemon dressing balanced with savory Parmesan, it’s a simple yet elegant side dish perfect for any meal.

A white plate holds a fresh green salad with two main layers of leafy greens: a base layer of light green romaine lettuce with crisp texture and a top layer of darker green and purple-tinted leafy greens. Thin slices of light purple shallots peek through the leaves, and the salad is sprinkled all over with fine white grated cheese and tiny flakes of red chili pepper, adding texture and color contrast. A silver fork rests on the left side of the plate, partly touching the salad. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, to taste
Crushed red pepper flakes, optional
1 cup finely grated Parmesan cheese

Instructions

Step 1: Chop the romaine and red leaf lettuces, then place them in a salad spinner or large bowl. Rinse well and drain thoroughly. Pat the lettuce dry with paper towels. For extra crispness, wrap the lettuce in paper towels and refrigerate briefly if time allows.
Step 2: In a large bowl, combine the chopped lettuce, thinly sliced shallots, and lemon zest.
Step 3: Season the mixture with kosher salt, black pepper, lemon juice, and olive oil. Toss everything gently to combine and coat the greens evenly.
Step 4: Add the grated Parmesan cheese and, if desired, a pinch of crushed red pepper flakes. Toss again to incorporate all flavors, then serve immediately.

Tips & Variations

For added crunch, sprinkle toasted pine nuts or slivered almonds before serving.
Swap Parmesan for Pecorino Romano for a sharper flavor.
If you prefer a creamier dressing, whisk in a teaspoon of Dijon mustard with the lemon juice and olive oil.
Use freshly grated Parmesan rather than pre-grated for the best texture and taste.

Storage

Store leftover salad without the cheese and dressing in an airtight container in the refrigerator for up to one day. Add Parmesan and dressing just before serving to keep the salad crisp. If already dressed, it’s best enjoyed immediately as the lettuce will wilt.

How to Serve

Two white plates with fresh Caesar salad are set on a white marbled surface. The front plate shows leafy greens in different shades of green, ranging from light to dark, forming the main layer with a loose, textured look. A light sprinkling of finely grated white cheese is scattered evenly on top, along with small red chili flakes for a touch of color. A silver fork lies on the front left side of the plate, its handle resting on the plate's edge. The second plate in the background holds a similar salad, slightly out of focus but showing the same mix of green leaves and cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce for this salad?

Yes, this recipe works well with other crisp lettuces like butter lettuce or green leaf. Just be sure to dry the greens thoroughly to keep the salad fresh and crunchy.

How can I make this salad vegan?

Omit the Parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy.

Lemon Parmesan Lettuce Salad Recipe

Print Recipe

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4.6 from 78 reviews

A fresh and zesty Lemon Parmesan Lettuce Salad featuring crisp romaine and red leaf lettuces tossed with bright lemon juice, aromatic shallots, extra virgin olive oil, and topped with finely grated Parmesan cheese and optional red pepper flakes for a subtle kick. This easy-to-make salad is perfect as a light starter or a refreshing side dish.

Author: Lila
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Lettuce

1 to 2 hearts of romaine lettuce
1 bundle red leaf lettuce

Vegetables & Aromatics

2 shallots, thinly sliced
2 lemons, zested and juiced

Dressing & Seasonings

¼ cup extra virgin olive oil
Kosher salt, to taste
Black pepper, to taste
Crushed red pepper flakes, optional

Cheese

1 cup finely grated Parmesan cheese

Instructions

Prepare the lettuce: Chop the romaine and red leaf lettuces into bite-sized pieces. Place them in a salad spinner or a large bowl. Rinse thoroughly with cold water, then drain well. To achieve extra crispness, pat the lettuce dry using paper towels, and if possible, wrap it in paper towels and refrigerate briefly to enhance crispiness.
Combine main ingredients: In a large bowl, add the dried lettuce, thinly sliced shallots, and the zest of two lemons. Gently toss to mix these together.
Season the salad: Sprinkle kosher salt and black pepper over the lettuce mixture. Pour in the fresh lemon juice and extra virgin olive oil. Toss everything carefully but thoroughly to ensure the flavors are evenly distributed.
Add finishing touches: Incorporate the finely grated Parmesan cheese and, if desired, a pinch of crushed red pepper flakes. Toss the salad once more to combine all ingredients evenly.
Serve: Transfer the salad to a serving bowl or individual plates and serve immediately to enjoy the fresh, crisp texture and bright flavors.

Notes

For best texture, ensure lettuce is thoroughly dried before tossing with dressing to prevent sogginess.
Refrigerating the wrapped lettuce for about 15-30 minutes can increase crispiness.
Adjust the amount of crushed red pepper flakes based on your spice preference or omit for no heat.
Use freshly grated Parmesan for the best flavor and melt-in-your-mouth texture.
This salad is best served immediately after dressing to maintain freshness.

Keywords: Lemon Parmesan Salad, Lettuce Salad, Fresh Salad, Easy Salad Recipe, Vegetarian Salad, Quick Salad