Crispy Lettuce and Parmesan Salad

Savour the irresistible blend of textures and flavors with our Crispy Lettuce and Parmesan Salad. This delectable salad is a true celebration of simplicity and taste, featuring fresh and vibrant ingredients that come together in perfect harmony. A salad that’s super light, fresh, crunchy and loaded with flavour! Made with simple ingredients such as Romaine lettuce, raw zucchini, red onions, olives, and tossed with a quick tangy Parmesan vinaigrette and breadcrumbs. Crisp lettuce is the star of this delicious lettuce salad recipe with the easiest Parmesan vinaigrette and a good sprinkle of toasted breadcrumbs.

This recipe is the ultimate simple salad recipe. You hardly need a recipe for it, but it is the dressing that makes it perfect. This parmesan vinaigrette creates a beautiful marriage of tart and fruity flavours. Made with fresh lemon zest and juice paired with the rich, nutty deliciousness of parmesan and a sweet touch of agave! It’s just as good on kale salad, or spinach as it is on crunchy romaine or used in a pasta salad. It is our absolute favourite.

Our Crispy Lettuce and Parmesan Salad is not only a treat for your taste buds but also a wholesome and nutritious option. Packed with vitamins, minerals, and essential nutrients, this salad contributes to a balanced and healthy diet.

Whether served as a light and refreshing appetiser, a side dish, or a main course with added protein, this salad is a versatile and crowd-pleasing choice.

There are many other ways to prep this salad ahead of time. Chop the lettuce, prepare the dressing, and toast the breadcrumbs the day before you plan to serve. Simply toss together and serve when ready. But remember to serve it immediately after dressing for the best texture and flavour.

Ingredients Needed To Make Crispy Lettuce And Parmesan Salad

• Lettuce – I make this salad romaine hearts which are lighter in colour and crunchier and red leak lettuce for varied texture and colour.
• Zucchini –  ideally a mix of small to medium green zucchini and yellow summer squash works best with this salad.
• Olives (optional) – Green olives in brine work the best for this recipe
• Parmesan cheese – Adds some sharpness and nuttiness to the lettuce salad. Always use freshly shredded Parmesan cheese for this recipe. With so few ingredients, you want to be sure you use the best!
• Onions, thinly sliced – For mild sharpness, sweetness, and great crunch. Soak the onions in ice water to soften the flavour.
• Lemon zest – You’ll need the zest of 2 lemons. Save the juice to season the salad. 
• Crushed red pepper flakes (optional) – Red pepper flakes add subtle heat. For an even milder option, try Aleppo-style pepper, which is more sweet than spicy.
• Breadcrumbs – stale bread blitz in a food processor and toasted, make the best crumbs for this salad.

For the Parmesan Vinaigrette

• Extra-virgin olive oil
• Parmesan Cheese – gives the dressing a creamy and salty taste.
• Lemon zest and juice – I always use fresh lemons to make this dressing.
• Garlic – adds pungency to the dressing
• Dijon mustard – Adding a little Dijon to salad dressings adds a flavor boost and a little body.
• Agave – Just a small amount of agave for a touch of sweetness to offset the acid from the lemon juice.
• Shallots – adds texture
• Herbs – for freshness
• Salt and Pepper

Before assembling the salad, blitz up stale bread in the food processor and toast the crumbs in olive oil. Shake the pan while they toast to prevent them from burning. Add the lemon zest, chilli flakes salt and pepper. Let them cool while you assemble the salad.

How to Make Crispy Lettuce and Parmesan Salad

• Prepare the lettuce. Chop 1 to 2 hearts of romaine and 1 bundle of red leaf lettuce, and rinse and drain it very well. I recommend using a salad spinner to get rid of excess moisture. Pat dry thoroughly. Chop the lettuce into ribbons, wrap in a paper towel and refrigerate for 20min for extra crispiness.
• Make the lettuce salad. In a large salad bowl and add the chopped lettuce, thinly sliced onion, julienned zucchini, and the zest of lemons.
• Make the Lemon Vinaigrette – Add the ingredients except the shallots to a small mixer/grinder, pulse a few times until smooth and creamy.  
• Toast the breadcrumbs: Place day-old bread in the food processor and whiz until fine. Heat oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes (or longer) depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Add the lemon zest and chilli flakes. Taste and adjust the seasonings.
• Toss – Pour about ¾  of the salad dressing over the top and toss to combine.
• Season and finish – Season with salt and pepper, to taste, and sprinkle with all but 1 tablespoon of the Parmesan and toss again until well combined. Drizzle with the reserved lemon dressing, if you think it needs it. Sprinkle the toasted breadcrumbs and reserved Parmesan and some red pepper flakes over the top and serve immediately!

Lettuce wilts, and bread crumbs loose the crunch pretty fast after they are dressed, so its best to serve this salt immediately. You can store the leftovers for uptown 2 days but the lettuce will taste soggy.

Helpful Tips and Trick to make Lettuce Salad

• We like shallot for its mildness, sweetness, and nice crunch. If you like bolder flavor, use thinly sliced red onions that you’ve soaked in cold water instead.
• Use freshly grated parmesan cheese for this lettuce salad. It’s way better than store-bought pre-shredded parmesan.
• Make a big batch of the bread crumbs. You can use them for on other salad or even on soups and stews.
• Bread Crumbs: I love whizzing up stale bread in the food processor and toasting the crumbs in olive oil. If you’re not up for this, panko bread crumbs would be fine. But I would still toast them in olive oil before adding them to the salad.

Looking for More Easy and Healthy Salad Recipes

1. Asian Butter Lettuce and Avocado Salad
2. Melon Avocado Salad with Miso Dressing
3. Spring Asparagus and Courgette Salad
4. Mediterranean Potato Salad with Tzatziki

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Crispy Lettuce and Parmesan Salad

Serves: 4 Prep Time: 10 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

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Ingredients

For the Salad

• 2 hearts Romaine Lettuce
• 1 head red leaf lettuce
• 1 small pink onion, thinly sliced
• 1 small green courgette, julienned
• ½ yellow courgette, julienned
• 2 lemon zest 
• ½  cup grated Parmigiano Reggian

For the Parmesan Vinaigrette

• ⅓ cup extra virgin olive oil 
• ½ cup freshly grated Parmigiano Reggian
• 1 clove garlic, minced
• 3 tbsp lemon juice
• 1 tbsp lemon zest 
• 2 tsp agave
• 1.5 tsp dijon mustard
• 1 tbsp finely chopped shallots (optional)
• 1 tbsp finely chopped chives and parsley
• salt and pepper to taste

For the Toasted Breadcrumbs

• 1 to 1.5 cup lightly toasted fresh bread crumbs (see notes)
• 2 tablespoons extra-virgin olive oil
• ½ lemon zest
• ½ tsp chilli flakes
• ¼ tsp salt

method

1. To make the crumbs: Place day-old bread in the food processor and whiz until fine. Measure out 1 to 1.5 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes (or longer) depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly.  Add the lemon zest, chilli flakes and taste. Add more salt if necessary.
2. To make the vinaigrette: In a blender add the oil, cheese, garlic, lemon juice, lemon zest, agave & dijon mustard. Pulse a few time until creamy. Taste and adjust the seasonings. Add the finely chopped shallots, chives and parsley, mix and keep aside. 
3. Prepare the lettuce: Chop the romaine lettuce with a sharp knife, put in your salad spinner or a large bowl, rinse and drain very well, or pat dry.
4. Assemble the salad: In a large salad bowl and add the chopped lettuce, thinly sliced onion, julienned zucchini, half the bread crumbs, and zest of lemons. Pour about ¾  of the salad dressing over the top and toss to combine. Add  grated Parmigiano Reggian .  Toss to combine. Season with salt and pepper, to taste.  Drizzle with the reserved lemon dressing, the flavours should be bright and delicious, now add the remaining breadcrumbs and reserved Parmesan and some red pepper flakes over the top and serve immediately!

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