Crispy Lemon Parm Salad

Crispy Lemon Parm Salad

Crispy Lemon Parm Salad. This salad is only a few ingredients and takes 2 minutes to prep. The crispy lettuce paired with the nutty parmesan is everything I love in a simple salad. It tastes like Caesar, but better! The recipe is inspired by my foodie friend @erinnobrienn as she shared a similar recipe on her Instagram page last year, so be sure to give her some love! If you have a recipe like this in your country please let me know below.

Crispy lemon parm salad

Crispy Lemon Parm Salad

Themodernnonnathemodernnonna
This is the easiest most perfect salad for anyone that loves a good Caesar salad without the extra work.
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Prep Time 7 mins
Servings 2

Ingredients
  

  • 3-4 cups of chopped lettuce of choice I used 1/2 Romaine and 1/2 Iceberg
  • salt to taste
  • drizzle of olive oil
  • juice of 1/2-1 lemon to taste
  • 1/3-1/4 cups good quality grated parmigiano Reggiano measure with your heart
  • croutons are optional homemade or store-bought

Instructions
 

  • Wash, dry, chop the lettuce and add it to a bowl.
  • Add a pinch of salt, a drizzle of olive oil, lemon juice and finely grated parm.
  • Cube two slices of bread and season with salt, dry oregano, and drizzle on a touch of olive oil.
  • Bake the croutons on a baking sheet lined with parchment paper at 400F for 12-15 minutes until golden or on the stove.
  • I crisped mine on the stove on medium heat with a touch more olive oil for about 4-5 minutes or until golden. Toss them with the salad and enjoy!

Notes

I made my own croutons by cubing 2 slices of rye bread, drizzling 1-2 teaspoons of olive oil, sprinkling a touch of salt and dry oregano and massaging it.
You can bake them in the oven at 400F for 12-15 min or even crisp them up in a pan on the stove with a touch more olive oil.
Feel free to use store-bought croutons as well or completely leave them out.
Grilled chicken or any protein on top would be lovely.
Wash the lettuce well and use a salad spinner or pat it dry well.
Be sure to use good quality Parmigiano Reggiano, it should have a stamp on the rind. Please don’t use anything boxed as it will alter the taste completely. 
Tried this recipe?Let us know how it was!

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