Mrs. Clay’s Parmesan Iceberg Salad
Sometimes the richest dinners need the simplest salad.
I originally made this Parmesan Iceberg Salad to go alongside our spaghetti and meatballs dinner. Between the slow-simmered tomato sauce, tender meatballs and cheesy garlic breadsticks, I didn’t want another heavy thing on the plate.
I wanted something cold, crisp and bright.
Iceberg is perfect for that. It has that wonderful crunch, and the simple homemade vinaigrette brings in red wine vinegar, fresh lemon, Dijon, garlic and Parmigiano-Reggiano without overwhelming the rest of dinner.
It may have started as the quiet little side dish to spaghetti and meatballs, but I can easily see making it again with lasagna, pizza, grilled chicken, steak or just about any dinner that could use something fresh and crunchy beside it.
Originally served as part of: Mrs. Clay’s Spaghetti & Meatballs Dinner with Cheesy Garlic Parmesan Breadsticks & Parmesan Iceberg Salad
Parmesan Iceberg Salad
Yield: About 6–8 servings
Ingredients
For the Salad
- 1 large head iceberg lettuce, very cold
- Additional freshly grated or shaved Parmigiano-Reggiano, for serving
- Freshly ground black pepper, for serving
For the Parmesan Vinaigrette
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon sugar or honey
- ½ teaspoon dried oregano
- 1 small garlic clove, finely grated or pressed
- 2 tablespoons finely grated Parmigiano-Reggiano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. Prepare the Lettuce
Remove any tired outer leaves from the iceberg.
Cut out the core and chop or tear the lettuce into bite-size pieces.
Wash thoroughly.
Dry the lettuce very well.
This matters more than it seems. Dressing sticks beautifully to dry lettuce. If the leaves are still covered in water, that water dilutes the vinaigrette and keeps it from coating the salad properly.
Once dry, refrigerate the lettuce until you are ready to serve.
The colder and crisper it is, the better this salad is.
2. Make the Parmesan Vinaigrette
Combine the olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, sugar or honey, oregano, garlic, finely grated Parmigiano-Reggiano, salt and plenty of freshly ground black pepper in a jar or dressing shaker.
Close tightly and shake vigorously until everything is well combined.
Taste it.
By itself, the dressing should taste a little brighter and sharper than you think the finished salad ought to taste.
That is exactly what we want.
Once it coats all that cold iceberg and gets another little shower of Parmesan, the acidity mellows beautifully.
Adjust the salt, pepper, lemon or vinegar if necessary.
3. Keep Everything Separate Until Dinner
Refrigerate the dressing if you are making it ahead.
Keep the lettuce undressed.
Do not be tempted to toss everything together early.
Iceberg gives us that wonderful crunch because it is full of water, but once salt and dressing sit on it for too long, that crispness begins to disappear.
4. Toss Just Before Serving
Place the cold lettuce in a large bowl.
Drizzle on just enough dressing to lightly coat it.
You may not need every drop.
Toss thoroughly so the dressing reaches the lettuce instead of collecting at the bottom of the bowl.
Taste.
Add a little more dressing if necessary.
5. Finish the Salad
Finish with freshly grated or shaved Parmigiano-Reggiano and plenty of freshly ground black pepper.
Serve immediately while everything is wonderfully cold and crisp.
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.
OXO Good Grips Salad Spinner — The difference between wet lettuce and really dry lettuce is surprisingly noticeable once you add dressing. My current salad spinner came from a thrift store and, frankly, I understand why someone donated it. 😂 If I finally replace it, this is the one I’d seriously consider. A good salad spinner isn’t glamorous, but it makes crisp salads so much easier and is handy for washing herbs too.
OXO Good Grips Salad Dressing Shaker — You can absolutely make this vinaigrette in an ordinary jar, and there is certainly nothing wrong with that. But if you make homemade dressings regularly, a dedicated shaker is awfully convenient for mixing, pouring and storing the leftovers right in the refrigerator.
