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Nana's Crunchy Lemon Parmesan Salad
Laura

Nana's Crunchy Lemon Parmesan Salad

Erin O'Brien's viral 4-ingredient salad featuring crisp romaine, fresh lemon juice, and Parmigiano-Reggiano. Ready in 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 4 hearts romaine lettuce chopped into bite-sized pieces
  • 1/4 cup extra virgin olive oil high quality
  • 1 cup Parmigiano-Reggiano cheese finely grated fresh
  • 2-3 fresh lemons juiced, about 1/4 cup
  • to taste salt
  • to taste freshly cracked black pepper
  • optional chopped chives for garnish
  • optional grilled chicken or shrimp for protein

Equipment

  • Large mixing bowl
  • Salad spinner
  • Microplane grater
  • Chef's knife

Method
 

  1. Wash and thoroughly dry romaine hearts using a salad spinner or kitchen towels. Chop into bite-sized pieces and place in a large mixing bowl.
  2. Drizzle extra virgin olive oil over the chopped romaine. Toss gently but thoroughly to coat every leaf lightly.
  3. Add finely grated Parmigiano-Reggiano to the bowl. Toss again until cheese distributes evenly throughout the salad.
  4. Squeeze fresh lemon juice over the top. Start with 2 lemons, taste, and add more if desired for extra tang.
  5. Toss one final time to combine all ingredients. Season with salt and freshly cracked black pepper to taste.
  6. Let salad rest for 2-3 minutes to allow flavors to meld. Serve immediately, garnished with chopped chives if desired.

Notes

  • Use freshly grated Parmigiano-Reggiano for best results
  • Ensure romaine is completely dry to prevent soggy salad
  • Add protein like grilled chicken or shrimp for a complete meal
  • Best enjoyed immediately after dressing