5 minutes is all it takes to make this easy lettuce salad with lemon and Parmesan. I used romaine and red leaf lettuce in this recipe because their color and texture works well. You could also throw in some arugula or frisée lettuce, but use romaine as the base. I love serving this as a side or as a bed for a simply prepared fish, chicken, or grilled lamb. (Be sure to check out the ideas up in my post).
Chop the lettuce and put it in your salad spinner or a large bowl, rinse and drain very well. Pat the lettuce dry (if you have the time you can wrap the lettuce in paper towels and refrigerate briefly to help it crisp up).
Add the lettuce, shallots, and lemon zest to a bowl.
Season with kosher salt, black pepper, lemon juice, and olive oil. Toss to combine.
Add the Parmesan cheese and red pepper flakes (optional) and toss again. Serve.
Lettuce options for this salad: Look for crispy lettuce like Romaine and red leaf lettuce. You could also add frisée lettuce, Belgian endive, or arugula but be sure to start with Romaine lettuce and fill in with the rest.
Enjoy immediately! This is not the kind of salad to make ahead as the lettuce wilts quickly once dressed. Leftovers will keep in the fridge for up to 2 days, but the salad will be soggy and not very appetizing. If you're serving fewer people, you can cut the ingredient list in half.