Lemon Parmesan Romaine Salad
This Lemon Parmesan Romaine Salad is a crisp, refreshing side dish featuring crunchy romaine hearts tossed with extra virgin olive oil, freshly grated Parmigiano Reggiano, and bright lemon juice. It's a simple yet flavorful salad that pairs well with a variety of main courses.
Ingredients
- 3 to 4 romaine hearts
- ¼ cup extra virgin olive oil
- 1 cup finely grated Parmigiano Reggiano
- Juice of 2 to 3 lemons
- Salt and black pepper to taste
Instructions
- Chop romaine into bite-sized pieces and place in a mixing bowl.
- Drizzle with olive oil and toss to coat.
- Add grated parmesan and toss again.
- Squeeze in lemon juice and toss once more.
- Season with salt and black pepper. Serve immediately.
- See full steps with tips & photos → https://mischacrossing.com/lemon-parmesan-romaine-salad/
Notes
- For extra crunch, chill the chopped romaine in the refrigerator for 15–20 minutes before assembling the salad.
- Using freshly grated Parmigiano Reggiano enhances the flavor and texture of the salad.
- Adjust the amount of lemon juice to suit your taste; more juice will yield a tangier salad.
- This salad is best served immediately after preparation, as the romaine can wilt if left to sit.