Lemon Parmesan Lettuce Salad
This Lemon Parmesan Lettuce Salad is a bright, crisp, and incredibly easy side dish made with fresh romaine lettuce, a zesty homemade lemon dressing, and generous shavings of Parmigiano-Reggiano.Ready in under 15 minutes, it pairs beautifully with grilled meats, pasta, burgers, and more. Clean, bold flavors with minimal effort.
Equipment
- Salad spinner
- Large salad bowl
- Small mixing bowl or jar
- Microplane zester
- Tongs
Ingredients
- 1 large head romaine lettuce torn or chopped into large pieces, washed and thoroughly dried
- 3 tablespoons fresh lemon juice from about 1 large lemon
- 1 teaspoon lemon zest finely grated
- 4 tablespoons extra virgin olive oil good quality
- 1 teaspoon Dijon mustard
- 1 small clove garlic finely grated or minced
- 2 ounces Parmigiano-Reggiano shaved or freshly grated, plus more to taste
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 pinch red pepper flakes optional, for a touch of heat
Instructions
- Wash the romaine lettuce and spin it completely dry in a salad spinner. Tear or chop it into large, bite-sized pieces and place in a large salad bowl. Set aside.
- In a small bowl or jar, combine the fresh lemon juice, lemon zest, Dijon mustard, and grated garlic. Whisk together until combined, then slowly drizzle in the olive oil while whisking constantly to emulsify the dressing. Season with kosher salt and black pepper. Taste and adjust as needed.
- Drizzle about two-thirds of the dressing over the dry lettuce. Toss gently using tongs or clean hands, making sure every leaf is lightly coated. Add more dressing if desired.
- Scatter the shaved or grated Parmigiano-Reggiano generously over the dressed greens. Add a pinch of red pepper flakes if using.
- Give the salad one final gentle toss, finish with an extra crack of black pepper, and serve immediately for the best texture and flavor.
Notes
Always dry your lettuce completely before dressing. Even a small amount of water will dilute the dressing and cause wilting. Dress the salad only right before serving. The dressing can be made up to 5 days ahead and stored in a sealed jar in the refrigerator. Shake well before using. For the best flavor, use a block of Parmigiano-Reggiano and grate or shave it fresh. Pre-packaged shredded Parmesan lacks the same depth and moisture. Undressed lettuce keeps in an airtight container lined with a paper towel in the refrigerator for up to 3 days.