Ingredients
Dressing
- 2 lemons (juiced)
- 1 lemon (zested)
- ¼ cup extra virgin olive oil
- ¼ teaspoon kosher salt (coarse)
- ¼ teaspoon black pepper (ground)
- ¼ teaspoon red pepper flakes (optional)
Salad
- 2 romaine hearts (chopped)
- 3 cups iceberg lettuce (chopped)
- 1 cup parmesan cheese (shredded)
- 2 shallots (sliced)
- 2 tablespoons parmesan cheese (reserved for topping)
- ½ teaspoon black pepper (cracked, for topping)
Instructions
- Whisk dressing: In a bowl, combine the lemon juice, lemon zest, extra virgin olive oil, kosher salt, ground black pepper, and red pepper flakes (if using). Whisk thoroughly until the dressing is fully emulsified and well blended.
- Wash and prepare greens: Wash and dry the romaine hearts and iceberg lettuce thoroughly. Chop both into bite-sized pieces and add them to a large salad bowl.
- Add cheese and shallots: To the salad bowl, add the shredded parmesan cheese and sliced shallots. Reserve 2 tablespoons of parmesan cheese separately for the salad topping.
- Toss the salad: Toss all the salad ingredients together until everything is evenly coated with the lemon parmesan dressing.
- Top and serve: Sprinkle the reserved 2 tablespoons of parmesan cheese on top of the salad, followed by the cracked black pepper. Serve immediately to enjoy the fresh flavors.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Ensure the lettuce is well dried after washing to prevent the dressing from becoming watery.
- Feel free to add toasted pine nuts or walnuts for extra crunch.
- This salad pairs wonderfully with grilled chicken or fish for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
