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Parmesan Chopped Salad Recipe
Ash Tyrrell

Parmesan Chopped Salad Recipe

I’ll never forget the first time I tossed together this Parmesan Chopped Salad — it was one of those meals that felt effortless yet absolutely delicious. I was craving something light but satisfying, and after a few minutes in my kitchen, I had this vibrant, fresh salad ready to enjoy.
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Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 to 2 hearts of romaine lettuce — use crisp fresh romaine for the best crunch and avoid frozen greens in this salad.
  • 2 shallots thinly sliced — these bring a mild onion flavor and crunch; soak briefly in cold water if you want mellow sweetness.
  • Zest and juice of 2 lemons — fresh lemon juice brightens the salad and enhances flavor depth.
  • 1/4 cup extra virgin olive oil — good quality olive oil makes the dressing silkier.
  • 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper — adjust to taste to bring out all the flavors.
  • 1/4 teaspoon crushed red chili flakes optional — adds a gentle heat kick if you like spice.
  • 1 cup finely grated Parmesan cheese — fresh grated tastes far better than pre‑shredded from a can.

Method
 

  1. Start by chopping the romaine lettuce into bite‑sized pieces with a sharp knife so every forkful is easy to enjoy. After chopping, rinse well and spin dry or pat dry with paper towels. You want the lettuce dry so the dressing sticks instead of sliding off.
  2. In a small jar or bowl, whisk together the lemon juice, olive oil, salt, black pepper, and optional chili flakes. This simple vinaigrette brings bright lemon brightness and olive oil richness to every bite.
  3. Add the lettuce, sliced shallots, lemon zest, and freshly grated Parmesan into your large salad bowl. Pour the dressing over everything and toss gently but thoroughly until each leaf is lightly coated with flavor.

Notes

  • I always grate Parmesan fresh — it melts slightly on your tongue and tastes so much better.
  • Make sure your lettuce is very dry — wet leaves make the dressing watery and dull the flavors.
  • I like to serve it right after tossing because romaine wilts fast once dressed.
  • If I want extra crunch, I’ll add homemade croutons or toasted seeds.