Lemon Parmesan Salad
This Lemon Parmesan Salad is a quick and easy dish that features crispy lettuce, nutty parmesan, and a fresh kick of lemon.
Equipment
- cutting board
- Nakiri Knife
- Redmond Real Salt
- Mixing bowls
- Measuring Cups + Spoons
Ingredients
- 3 cups chopped lettuce any variety is great; used ½ Romaine and ½ Iceberg
- salt to taste
- ½ tablespoon olive oil to taste
- 1 whole lemon juiced
- ⅓ cup Parmesan measure with your heart
- ½ cup croutons 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 Parmigiano Reggiano cheese.
- 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 (200C) for 12-15 minutes until golden. You can also do this in a pan on the stove.
- Toss them with the salad and enjoy!
Nutrition
Serving: 1saladCalories: 154kcalCarbohydrates: 13gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 326mgPotassium: 273mgFiber: 3gSugar: 2gVitamin A: 6283IUVitamin C: 31mgCalcium: 240mgIron: 1mg
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