Salad: Italy – Insalata di Parmesan e Romana (Parmesan and Romaine Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 head romaine lettuce, chopped
1 / 2 cup (50 g) shaved Parmesan cheese
1 / 4 cup (60 ml) olive oil
2 tbsp (30 ml) freshly squeezed lemon juice
1 tsp (5 ml) lemon zest
1 tsp (5 ml) honey
Salt and black pepper to taste

Show original ingredient measurements

1 head romaine lettuce, chopped
1 / 2 cup (50 g) shaved Parmesan cheese
1 / 4 cup (60 ml) olive oil
2 tbsp (30 ml) freshly squeezed lemon juice
1 tsp lemon zest
1 tsp honey
Salt and black pepper to taste

Instructions

1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and black pepper to prepare the vinaigrette.
2. In a large bowl, toss the romaine lettuce and shaved Parmesan cheese with the lemon vinaigrette. Serve chilled.