This refreshing romaine salad is simple yet so flavorful. Crisp romaine lettuce is tossed in a zesty lemon Parmesan dressing and topped with shaved Parmesan and toasted pine nuts for the perfect crunch. A must try!
Looking for more refreshing salads?
Check out La Scala chopped salad, arugula salad with goat cheese, and Mediterranean salad.
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💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and few minutes for toasting pine nuts
- Cooking Method: No-Cook
- Dietary Info: Keto, Primal, GAPS, Ancestral diet
- Tools Needed: small skillet, large salad bowl
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
The "I'm Fancy, but I'm Also Lazy" Romaine Salad
This lemon Parmesan romaine salad is what I make when I want people to think I put in effort, when really I just grabbed a lemon and some good cheese.
It's crisp, refreshing, and has just enough fanciness (hello, toasted pine nuts!) to make it dinner party worthy, yet it's so simple, I could toss it together half-asleep and still impress someone's mother-in-law.
The lemony dressing is bright, the Parm adds that rich, salty bite, and the toasted pine nuts make it feel like you planned this meal with intention - when in reality, you probably just needed to use up that farmer's market romaine before it went bad (or is that just me?!)
It's everything you love about a classic house salad but without as many ingredients. In other words, this salad is perfect for dinner parties, weeknights, or anytime you want a salad that feels put together without making you break a sweat.
Ingredients for Romaine Salad
- Lettuce: Crisp and sturdy, romaine lettuce is the perfect base for this salad - it holds up well to the lemon-Parmesan dressing without wilting. For best texture and flavor, use fresh, vibrant leaves and dry them thoroughly after washing to help the dressing cling better.
- Best Parm: Go with real Parmigiano Reggiano for the best flavor - it's nutty, salty, and deeply savory. Use a vegetable peeler to shave it into ribbons that melt slightly into the salad.
- Nuts: Lightly toasting pine nuts brings out their natural oils and enhances the buttery flavor. But keep a close eye - they toast quickly.
- Dressing: A blend of extra virgin olive oil, fresh lemon juice, grated Parmesan cheese, a touch of honey for sweetness, garlic, and sea salt to bring all the flavors together.
Substitutions and Variations
- Swap the nuts - No pine nuts? Try toasted slivered almonds, chopped walnuts, or sunflower seeds for a similar crunch. But I secretly think pine nuts are still superior in this romaine salad.
- Try different greens - Use butter lettuce or a mix of crisp greens like green leaf or red leaf lettuce. But I would steer clear of mixed baby greens as they are too delicate.
How to Make Romaine Salad
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Toast
In a dry stainless steel skillet over medium heat, toast the pine nuts, stirring frequently, until golden brown and fragrant, about 3 minutes. Set aside.
Step 2. Whisk
In a small bowl, whisk together the olive oil, lemon juice, grated Parmesan cheese, honey, garlic, and sea salt.
Step 3. Toss
Toss the chopped romaine lettuce with the dressing until evenly coated.
Step 4. Serve
Garnish with shaved Parmesan cheese and toasted pine nuts. You're done. How easy was that?
Helpful Tips
- Always start with dry romaine. Wet lettuce leaves dilute the dressing and lead to sad, soggy salad. Plus, the dressing won't stick to the leaves. A salad spinner is your best friend here and I like to lay it out on a clean kitchen towel to air dry afterwards too.
- Use freshly shaved Parmesan. Use a vegetable peeler to shave a block of real Parmesan - it's richer and more flavorful than those bought in tubs.
- Toast pine nuts ahead of time. You can toast a small batch and keep them in an airtight container at room temperature for up to a week.
- Make it a meal. Add your favorite protein like salmon or chicken to make it a complete meal.
Troubleshooting
- Pine nuts burning? They toast quickly! Keep the heat moderate and stir constantly - remove them from the pan as soon as they're golden and fragrant to prevent over-toasting.
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💭Meal Prep Suggestion!
For easy meal prep, make the dressing up to 5 days in advance and store it in a sealed jar. You can also wash, chop, and thoroughly dry the romaine (again, another nod for salad spinner!), then shave the Parm - all stored separately in airtight containers in the fridge. When you're ready to serve, just toss everything together with toasted pine nuts for a crisp, fresh slad in minutes.
Serving Suggestions
This lemon Parmesan romaine salad is perfect on its own as a light side dish, or it can be paired with a protein source for more substantial meal. Consider these options:
Side dish: Romaine salad complements simple sides like dill potatoes or Instant Pot millet.
Main dish: Pair romaine salad with braised chuck roast or salmon with mayo. Or try serving it with chicken liver and onions and pan fried boneless pork chops.
Frequently Asked Questions
This salad is best enjoyed immediately after tossing, as the romaine can wilt and the pine nuts lose their crunch over time. To prep ahead, store the chopped romaine, toasted pine nuts, and shaved Parmesan cheese separately in an airtight container in the fridge for up to 3 days. The dressing can be made in advance and kept refrigerated in a sealed jar for up to 5 days - just give a good shake before using. These glass snap containers are perfect for leftovers.
To cut romaine lettuce for a salad, start by washing and drying the leaves thoroughly. Trim off the root end and discard any tough or discolored leaves. Then, slice the head in half lengthwise and cut into 1-2" strips, or chop into bite-sized pieces depending on your preference. You can also tear the leaves by hand for a more rustic look (I sometimes do this for Caesar salad).
I like to chop the romaine first, then rinse it thoroughly under running water in a colander. After that, shake off as much excess water as possible and spread the chopped lettuce out on a clean kitchen towel or a few layers of paper towels. Gently pat it dry by folding the towel over the top and pressing lightly to absorb the moisture. Just be careful not to rub or squeeze the leaves too hard - that can bruise or tear them. If time allows, air dry the lettuce before preparing the salad.
Looking for more salad recipes? Here are some ideas:
Did you make this lemony romaine salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Lemon Parmesan Romaine Salad
Ingredients
Salad
- ¼ cup pine nuts toasted
- 1 large head of romaine lettuce cleaned and chopped
- ½ cup shaved Parmesan cheese
Dressing
- ½ cup extra virgin olive oil
- 2 tablespoons lemon juice 1 lemon
- ¼ cup finely shredded Parmesan cheese
- 1 teaspoon honey
- 1 garlic clove minced
- 1 ½ teaspoon sea salt
Instructions
- In a dry stainless steel skillet over medium heat, toast the ¼ cup pine nuts, stirring frequently, until golden brown and fragrant, about 3 minutes. Set aside.
- In a small bowl, whisk together the ½ cup extra virgin olive oil, 2 tablespoons lemon juice, ¼ cup finely shredded Parmesan cheese, 1 teaspoon honey, 1 garlic clove, and 1 ½ teaspoon sea salt.
- Toss the chopped 1 large head of romaine lettuce with the dressing until evenly coated.
- Garnish with ½ cup shaved Parmesan cheese and toasted pine nuts. Serve immediately.
Notes
- Always start with dry romaine. Wet lettuce leaves dilute the dressing and lead to sad, soggy salad. Plus, the dressing won't stick to the leaves. A salad spinner is your best friend here and I like to lay it out on a clean kitchen towel to air dry afterwards too.
- Use freshly shaved Parmesan. Use a vegetable peeler to shave a block of real Parmesan - it's richer and more flavorful than those bought in tubs.
- Toast pine nuts ahead of time. You can toast a small batch and keep them in an airtight container at room temperature for up to a week.
- Make it a meal. Add your favorite protein like salmon or chicken to make it a complete meal.
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