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Crunchy Lemon Parmesan Salad Recipe
Ben Carraoli

Crunchy Lemon Parmesan Salad Recipe

I recently made this crunchy lemon parmesan salad, and honestly, I couldn’t stop going back for more. I love how something so simple can taste so fresh and vibrant.
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Total Time 15 minutes
Servings: 8
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 head romaine lettuce or 3 romaine hearts
  • ¼ cup olive oil
  • 2 large lemons juiced
  • 1 cup finely grated parmesan cheese
  • Salt to taste
  • Cracked black pepper to taste

Method
 

  1. Start by rinsing the romaine lettuce thoroughly to remove any dirt. Cut it lengthwise into sections and then chop into bite-sized pieces. Discard the tough ends for better texture.
  2. Place the chopped lettuce into a salad spinner and spin until completely dry. This step is important because excess water can dilute the dressing. Dry leaves also help the dressing stick better.
  3. In a small bowl, combine olive oil, fresh lemon juice, and parmesan cheese. Mix well until slightly creamy and balanced. Letting it sit briefly helps the flavors blend beautifully.
  4. Add the lettuce to a large bowl and pour the dressing over it. Toss gently until every leaf is evenly coated. Make sure not to overdress to keep the salad light and crisp.
  5. Sprinkle salt and cracked black pepper on top for added flavor. Serve immediately while the lettuce is still crisp and fresh. This salad tastes best when chilled slightly before serving.

Notes

  • I always use freshly grated parmesan because it melts slightly into the dressing and tastes richer
  • I like to chill the lettuce before serving—it makes the salad extra refreshing
  • I avoid adding dressing too early to keep the crunch intact
  • I sometimes add lemon zest for a stronger citrus flavor
  • I gently toss instead of mixing aggressively to keep leaves intact.