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Parmesan Chopped Salad Recipe
Ben Carraoli

Parmesan Chopped Salad Recipe

I made this Parmesan Chopped Salad last weekend, and honestly, it quickly became one of my favorite go-to sides. I wanted something fresh and crunchy, so I chopped crisp romaine, added freshly grated Parmesan, and tossed everything with a bright vinaigrette.
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil — Use good quality extra virgin olive oil for richer flavor in the dressing.
  • 2 –3 tbsp red wine vinegar — Adjust depending on how tangy you like your dressing.
  • 1 tbsp finely minced shallot or garlic — Fresh shallot adds mild sweetness and depth.
  • 1½ tsp Dijon mustard — Helps emulsify the dressing and adds savory flavor.
  • Sea salt to taste — Season gradually so you don’t overpower the salad.
  • Freshly cracked black pepper to taste — Fresh grinding gives better aroma.
  • Pinch of sugar optional — Balances acidity if your vinegar tastes sharp.
  • 5 cups romaine lettuce finely chopped — Romaine stays crisp longer than softer greens.
  • 1 small shallot sliced into rings — Adds mild onion bite without overpowering.
  • ¼ –½ cup freshly grated Parmesan cheese — Freshly grated melts into the salad better than pre-shredded.
  • ¼ –½ cup herb croutons chopped smaller — Smaller pieces distribute crunch evenly.

Method
 

  1. Combine olive oil, red wine vinegar, minced shallot or garlic, Dijon mustard, salt, pepper, and optional sugar in a jar or bowl. Shake or whisk until smooth and well blended. Set aside so flavors can combine while you prepare the salad.
  2. Place chopped romaine lettuce and shallot slices into a large bowl. Add grated Parmesan and chopped croutons so every bite has flavor and crunch. Gently toss ingredients together before adding dressing.
  3. Drizzle dressing over the salad just before serving. Toss gently so leaves stay crisp while getting evenly coated. Finish with extra Parmesan and black pepper, then serve immediately for best texture.

Notes

  • I always chill chopped lettuce before mixing; it keeps the salad extra crisp.
  • Freshly grated Parmesan tastes much better than packaged cheese.
  • I keep dressing separate until serving so the lettuce doesn’t wilt.
  • Adding croutons last keeps them crunchy.
  • Sometimes I squeeze a little lemon juice at the end for extra freshness.