Fresh lemon parmesan salad, crunchy and full of flavor! Tossed romaine lettuce with salty parmesan cheese, butter roasted pine nuts and tangy lemon vinaigrette.
This versatile green salad is light enough for a busy weeknight and perfect for a special occasion or holiday meal.
This delicious lemon parmesan salad has been my go-to side salad for a few months now. It’s perfect for serving with all things Italian or whenever you need a super easy and quick addition to your menu. It takes less than 15 minutes to assemble and that includes shaking up the fresh lemon dressing.
sold? I hope!
I have to admit that I was inspired by the viral video of the super lemon parmesan salad Instagram And Tik Tok. I took a few liberties (as I tend to do) by adding roasted pine nuts and a few simple ingredients to the lemon sauce that I think make it that much better.
The ingredient list is short, but when you use high-quality, flavorful ingredients, it shouldn’t be long.
Ingredients in lemon parmesan salad
For romaine salad
- lettuce – I make this salad with a head of romaine lettuce for a bit of color contrast from the dark green and lighter green leaves. But, I also used some romaine hearts which are lighter in color and crispier.
- Parmesan cheese – You want to use fresh grated parmesan cheese for this recipe. With so few ingredients, you want to be sure you’re using the best!
- pine nuts – The flavor and buttery texture of roasted pine nuts work really well in this salad. But, they are expensive so I wouldn’t hesitate to substitute sliced almonds.
For lemon vinaigrette
- Virgin olive oil
- White wine vinegar – White wine vinegar has a mildly acidic, slightly fruity flavor with lots of tang that makes it perfect for this recipe. Don’t be tempted to substitute distilled white vinegar, which has a sharp, acidic taste that doesn’t work well in salad dressing.
- Lemon zest and juice – I always use Meyer lemons for salad dressings when I can get them.
- Sugar – Just a small amount of sugar for a touch of sweetness to offset the acid in the vinegar.
- Dijon Mustard – Adding a little Dijon to the salad dressings adds flavor boost and some body.
Before assembling the salad, toast the pine nuts in a small pan over low heat for a minute or two, just until they are fragrant and lightly toasted. Shake the pan while they roast to prevent them from burning. Let them cool while you assemble the salad.
How to make lemon parmesan salad
- Prepare the lemon vinaigrette – Add the ingredients to a small mason jar or other airtight container. Close the lid and shake vigorously to combine and slightly thicken the sauce.
- to throw away – Add the chopped romaine to a serving bowl. Pour about ¾ of the salad dressing on top and mix to combine.
- Season and finish – Season with salt and pepper, to taste, and sprinkle all but 1 tablespoon of the parmesan and mix again until a uniform mixture is obtained. Drizzle with the reserved lemon sauce, if you think it’s needed. Sprinkle the roasted pine nuts and the reserved Parmesan on top and serve.
Tips for preparing ahead
You can prepare the ingredients in advance and prepare the lemon vinaigrette, cover and refrigerate everything for several hours. When ready to serve, assemble and toss the salad. After tossing the salad with the dressing, it must be served immediately.
submission suggestions
This is a great salad to serve on a busy weeknight, but it’s also perfect for a buffet or light meal any time of year. You can serve it for brunch, lunch or dinner.
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Lemon Parmesan Salad
Fresh lemon parmesan salad, crunchy and full of flavor! Tossed romaine lettuce with salty parmesan cheese, butter roasted pine nuts and tangy lemon vinaigrette. This versatile green salad is light enough for a busy weeknight and perfect for a special occasion or holiday meal.
Component
For lemon vinaigrette
- 3 spoons Virgin olive oil
- 1 tablespoon White wine vinegar
- 1 lemon, Peel and add (Meyer lemons work really well)
- ½ teaspoon Sugar
- ½ teaspoon Dijon Mustard
For the salad
- 6 cups A well-cut novel, From the novel 1 head or 2 Romanian hearts
- ¼ teaspoon Salt
- Freshly ground black pepper
- ½ Goblet Finely grated parmesan cheese
- 2 to 3 spoons pine nuts, Optional (sliced almonds can be substituted)
Instructions
-
Add the olive oil, vinegar, lemon juice and a teaspoon of zest, Dijon and sugar to a small mason jar or other airtight container. Close the lid and shake vigorously to combine and slightly thicken the sauce. set aside.
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Add the pine nuts to a small pan and place on low heat. Cook, shaking the pan, for a minute or two, or just until fragrant and lightly toasted. Set aside to cool completely.
-
Add the chopped romaine to a serving bowl. Pour about ¾ of the sauce on top and mix to combine. Season with salt and pepper and sprinkle all but one tablespoon of the parmesan and mix again until a uniform mixture is obtained. Drizzle the extra sauce if you think it’s needed. Sprinkle the roasted pine nuts and the reserved Parmesan on top and serve.
Remarks
You can prepare the ingredients in advance and prepare the lemon vinaigrette, cover and put in the refrigerator for several hours. When ready to serve, assemble and toss the salad. After tossing the salad with the dressing, it must be served immediately.
diet
Calories: 198 KKL · Carbohydrates: 6 G · protein: 6 G · Fat: 17 G · Saturated fat: 4 G · Polyunsaturated fat: 3 G · Unsaturated fat: 10 G · Cholesterol: 9 mg · sodium: 359 mg · potassium: 255 mg · fiber: 2 G · Sugar: 2 G · vitamin: 6246 IU · Vitamin C: 17 mg · calcium: 180 mg · iron: 1 mg
Nutritional information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to your ingredient labels at home.
