Lemon Parmesan Salad
Lemon Parmesan Salad is a fresh, crunchy salad featuring romaine, Parmesan cheese, pine nuts, and a tangy lemon vinaigrette.
Equipment
- small mason jar
- small skillet
- serving bowl
Ingredients
For the Lemon Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 lemon zested and juiced (Meyer lemons work really well)
- ½ teaspoon sugar
- ½ teaspoon Dijon mustard
For the Salad
- 6 cups well chopped romaine from 1 head romaine or 2 romaine hearts
- ¼ teaspoon salt
- freshly ground black pepper to taste
- ½ cup finely shredded Parmesan cheese
- 2 to 3 tablespoons pine nuts optional (can substitute sliced almonds)
Instructions
Preparation
- Add the olive oil, vinegar, lemon juice and 1 teaspoon 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 dressing. Set aside.
- Add the pine nuts to a small skillet and place over 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 dressing over the top and toss to combine. Season with salt and pepper and sprinkle with all but 1 tablespoon of the Parmesan and toss again until well combined. Drizzle with the additional dressing if you think it needs it. Sprinkle the toasted pine nuts and reserved Parmesan over the top and serve.
Notes
You can prep the ingredients and make the lemon vinaigrette in advance, cover, and refrigerate for several hours. Once the salad is tossed with the dressing, it should be served immediately.
Nutrition
Serving: 1servingCalories: 198kcalCarbohydrates: 6gProtein: 6gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 9mgSodium: 359mgPotassium: 255mgFiber: 2gSugar: 2gVitamin A: 6246IUVitamin C: 17mgCalcium: 180mgIron: 1mg
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