Go Back
Nana's Crunchy Lemon Parmesan Salad - Erin Obrien's Viral Recipe
Jessica

Nana's Crunchy Lemon Parmesan Salad

Crisp romaine lettuce tossed with extra virgin olive oil, fresh lemon juice, and finely grated Parmigiano-Reggiano. This viral Erin Obrien recipe delivers maximum flavor with minimal ingredients in under 10 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3 to 4 heads romaine hearts chopped into bite-sized pieces
  • 1/4 cup extra virgin olive oil good quality
  • 2 to 3 whole fresh lemons juiced, depending on size and preference
  • 1 cup Parmigiano-Reggiano cheese finely grated
  • to taste freshly cracked black pepper
  • to taste flaky sea salt
  • optional lemon zest for extra brightness

Equipment

  • Large mixing bowl
  • Salad spinner
  • Cheese grater
  • Citrus juicer

Method
 

  1. Prep the romaine: Wash romaine hearts thoroughly and spin dry in a salad spinner. Chop into bite-sized pieces and place in a large mixing bowl.
  2. Add olive oil first: Drizzle extra virgin olive oil over chopped romaine and toss to coat each leaf lightly.
  3. Incorporate the parmesan: Sprinkle finely grated Parmigiano-Reggiano over oiled lettuce and toss again until cheese clings to leaves.
  4. Finish with lemon: Squeeze fresh lemon juice over salad and toss one final time. Start with 2 lemons and taste, adding more if desired.
  5. Season and serve: Add flaky sea salt and freshly cracked black pepper to taste. Give one last gentle toss and serve immediately.

Notes

  • Dry romaine completely to prevent watery salad
  • Grate parmesan from a block for best texture and flavor
  • Add lemon juice last to prevent wilting
  • Serve immediately for maximum crunch
  • Store components separately if meal prepping