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

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

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our 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 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.

Kitchen notes

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.

A few answers

Can we add protein to this salad?

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

How do we keep the salad from getting soggy?

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

How long can we store leftover salad?

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.

Can we use bottled lemon juice instead of fresh lemon juice?

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

How do we make croutons for the salad?

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.

Is this salad suitable for vegetarians?

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

Can we make this salad ahead of time for a party?

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

Serve it with

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: Suited to 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 good beef tenderloin with your parmesan and romaine salad.

Share Pin It Follow

Ingredients

2 heads romaine lettuce
2 shallots, thinly sliced
2 lemons, zested and juiced
¼ cup extra virgin olive oil
½ teaspoon sea salt and black pepper
¼ teaspoon crushed red chili pepper flakes, optional
1 cup parmesan cheese, finely grated

Method

To make the parmesan chopped salad: Chop the romaine lettuce with a sharp knife, put in your salad spinner or a large bowl, rinse and drain well, or pat dry.
Add the lettuce, shallots, parmesan, and lemon zest to a large salad bowl. Combine sea salt, black pepper, lemon juice, and olive oil in a jar and pour over the salad. Toss the parmesan salad to combine before serving.

Romaine Parmesan Salad