Nana’s Iconic Crunchy Lemon Parm Salad

A super-crunchy romaine salad dressed by layering olive oil, freshly grated Parmigiano-Reggiano, and lemon juice. Simple, creamy, and bright with black pepper and flaky salt.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Separate the romaine leaves, wash, shake off excess water, and tightly wrap them with a kitchen towel or paper towels. Place in the fridge for at least 20 minutes (and up to overnight) to crisp up, preferably in a crisper drawer. This step is critical!

Step 2

Roughly chop the chilled romaine leaves (about 10 cups) and place in a large bowl. Drizzle with half of the oil and, using your hands or tongs, toss until thoroughly coated. Add half of the Parmigiano-Reggiano and toss again. Add half of the lemon juice and toss again. Repeat this process with the remaining olive oil, Parmigiano-Reggiano, and lemon juice, evenly coating each leaf with every ingredient.

Step 3

To serve: Divide among serving bowls and garnish with more Parmigiano-Reggiano, a few twists of black pepper, and a tiny pinch of flaky salt, if desired.