Mrs. Clay’s Lemon-Parmesan Salad
Bright, crisp and tangy with fresh lemon, Parmigiano-Reggiano, Dijon and plenty of black pepper, this simple salad is exactly what I want beside a rich pasta or hearty main dish.
I originally made it to go alongside our Roasted Pepper Parmesan Rigatoni with Seared Chicken. That dinner needed something cold, crunchy and acidic to balance the creamy pasta, and this was just right.
But this salad doesn’t need to stay tied to that meal. I can see serving it with grilled chicken, steak, spaghetti, lasagna, pizza or just about anything that needs something fresh alongside it.
Originally served as part of Mrs. Clay’s:
Roasted Pepper Parmesan Rigatoni Dinner
with Lemon-Parmesan Salad & Brown-Butter Peaches
Lemon-Parmesan Salad
Yield: About 6 servings
Ingredients
- Romaine, iceberg or a combination
- ¼ cup olive oil
- 2½ tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 small garlic clove, pressed or very finely minced
- 2 tablespoons finely grated Parmigiano-Reggiano
- ½ teaspoon dried oregano
- Kosher salt, to taste
- Plenty of freshly ground black pepper
- Shaved Parmigiano-Reggiano, for serving
- Croutons, optional
- Thinly sliced cucumber, optional
Instructions
1. Make the Lemon-Parmesan Dressing
Combine the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, garlic, finely grated Parmigiano-Reggiano, oregano, salt and plenty of freshly ground black pepper in a jar with a tight-fitting lid.
Shake vigorously until the dressing is well combined and lightly emulsified.
Taste the dressing.
It should taste a little brighter and sharper than you think it needs to when tasted by itself. Once it coats the lettuce and Parmesan, that acidity mellows and gives the finished salad exactly the freshness it needs.
Adjust the salt, lemon or black pepper if necessary.
2. Prepare the Salad
Wash the lettuce thoroughly and dry it very well.
Tear or chop it into bite-size pieces and place it in a large salad bowl.
If using cucumber or croutons, add them now.
3. Toss Just Before Serving
Wait until immediately before serving to dress the salad so the lettuce stays crisp.
Drizzle on just enough lemon-Parmesan dressing to lightly coat the lettuce. You may not need every drop.
Toss thoroughly.
Finish with shaved Parmigiano-Reggiano and additional freshly ground black pepper.
Serve immediately.
A Couple of Helpful Kitchen Things
Sharing the meals we make and the things that work in my kitchen is one of my favorite parts of Mrs. Clay. If you happen to need one of the items I’ve mentioned below, please consider using my link. It never costs you anything extra, but I may earn a small commission, and those little bits truly help me keep this little corner of the internet going. I’m so grateful you’re here.
Chef’n FreshForce Citrus Juicer — I really prefer fresh lemon juice in a dressing like this, and a good handheld squeezer makes it almost effortless. This one gives you extra leverage, which is especially nice when you get one of those stubborn lemons.
OXO Good Grips Salad Spinner — Dressing sticks to dry lettuce so much better than wet lettuce. A salad spinner isn’t glamorous, but it makes a noticeable difference in a simple salad like this and is handy for washing herbs too.
