Romaine Parmesan Salad

During the summer I don’t like to cook a lot and I am always looking for easy quick mains and sides. This Romaine Parmesan Chopped Salad infused with lemon and fresh grated parmesan is one of my go-to’s since it can be a crispy zesty side or a wholesome filling main by just adding some grilled chicken or steak – yum!

This salad is super light and tangy, sometimes I will add toasted nuts for an extra crunch. romaine cheesy salad is perfect for potlucks since it is so simple to throw together, just be sure you wait to dress your salad until you are about to serve it.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Parmesan Chopped Salad

First assemble the following ingredients:

• Romaine lettuce (2 heads) – Crisp and refreshing romaine lettuce forms the crunchy base of the parmesan chopped salad.
• Shallots (2) – Finely sliced shallots add a mild, sweet onion flavor that complements the salad’s other ingredients.
• Lemons (2) – Freshly squeezed lemon juice provides a zesty and tangy acidity, brightening the overall flavor of the salad.
• Extra virgin olive oil (1/4 cup) – High-quality olive oil creates a smooth and rich dressing that ties all the salad components together.
• Kosher salt and black pepper (1/2 teaspoon) – A simple seasoning of salt and pepper enhances and balances the natural flavors of the salad.
• Red chili pepper flakes (1/4 teaspoon) – A pinch of red chili pepper flakes adds a subtle heat, giving the salad a slight kick.
• Parmesan cheese (1 cup) – Grated parmesan cheese brings a savory and nutty flavor, adding depth and richness to the salad.

Once we’ve gathered our ingredients, we will use the following process:

Toss Salad

Chop the romaine lettuce with a sharp knife, put in your salad spinner or a large bowl, rinse and drain very well, or pat dry.

Make Dressing & Serve!

Add the lettuce, shallots, parmesan, and lemon zest to a large salad bowl. Combine kosher salt, black pepper, lemon juice, and olive oil in a jar and pour over the salad. Toss the parmesan salad to combine before serving.

Tips and Tricks for Making Parmesan Chopped Salad

Use Fresh Ingredients: Fresh, crisp vegetables and high-quality Parmesan cheese ensure the best flavor and texture.

Chop Evenly: Finely chop all ingredients to ensure a consistent texture and easy mixing.

Season the Greens: Lightly season the greens with salt and pepper before adding the dressing to enhance their flavor.

Grate Parmesan Fresh: Freshly grated Parmesan cheese has a more intense flavor and better texture than pre-packaged options.

Mix Thoroughly: Toss the salad well to ensure the dressing coats every ingredient evenly.

Add Herbs: Fresh herbs like parsley or basil can add an extra layer of flavor and freshness.

Crunch Factor: Add croutons or nuts for an additional crunchy texture that complements the crisp vegetables.

Serve Immediately: For the best texture and flavor, serve the salad immediately after tossing.

Keep Ingredients Cold: Refrigerate the ingredients before assembling the salad to keep everything crisp and fresh.

FAQs

Yes, you can add grilled chicken, shrimp, or tofu to make the salad more filling and add protein.

Add the dressing just before serving to keep the salad fresh and crisp. You can also serve the dressing on the side.

Dressed salad is best eaten immediately. However, undressed salad can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve.

Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice in a pinch.

Cut bread into cubes, toss with olive oil, salt, and pepper, and bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until golden and crispy.

Yes, this salad is vegetarian. To make it vegan, you can substitute the Parmesan cheese with a vegan cheese alternative.

Yes, you can chop the vegetables and prepare the dressing in advance. Store them separately in the refrigerator and combine them just before serving to keep the salad fresh.

What to Serve with Lemon Parmesan Chopped Salad

Grilled Chicken: Adds a protein boost and pairs well with the bright lemon flavor of the salad.

Seafood: Lightly grilled or seared fish or shrimp complement the fresh, citrusy notes of the salad.

Pasta: Simple pasta dishes like spaghetti aglio e olio provide a hearty contrast to the light salad.

Crusty Bread: Perfect for soaking up any extra lemon vinaigrette and adds a satisfying crunch.

Soup: A light vegetable or chicken soup complements the salad without overwhelming it.

Roasted Vegetables: Adds a warm, earthy component that contrasts nicely with the fresh, zesty salad.

Prosciutto: The salty, savory flavor of prosciutto pairs wonderfully with the tangy lemon and rich Parmesan.

Quiche: A slice of quiche adds a rich, savory element that balances the lightness of the salad.

Fruit: Fresh fruit like berries or melon provide a sweet contrast to the savory and tangy flavors of the salad.

Beef Tenderloin – Nothing better than tender delicious beef tenderloin with your parmesan and romaine salad.

Try these main dishes with your salad:

Hamburger Cabbage Soup

Chile Relleno Skillet

Polish Country Style Ribs

Leftover Pizza scrambled Eggs

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