Lemon Parmesan Lettuce Salad​

themediterraneandish.com
serves 6
Five minutes is all it takes to make this easy lettuce salad with lemon and Parmesan. I used romaine and red leaf lettuce in this recipe because their color and texture works well, but you can use any lettuce. I love serving this as a side or as a bed for a simply prepared fish, chicken or lamb. 
Ingredients

• 1 hearts of romaine lettuce
• 1 bundle green leaf lettuce
• 2 shallots, thinly sliced
• 2 lemons, zested and juiced
• ¼ cup extra virgin olive oil
• Kosher salt and black pepper
• Crushed red pepper flakes, or Aleppo pepper for a milder taste
• 1 cup finely grated parmesan cheese

Preparation​​​

• Chop the lettuce and put it in your salad spinner or a large bowl, rinse and drain very well. Pat the lettuce dry (if you have the time you can wrap the lettuce in paper towels and refrigerate briefly to help it crisp up).
• Add the lettuce, shallots, and lemon zest to a bowl.
• Season with kosher salt, black pepper, lemon juice, and olive oil. Toss to combine.
• Add the Parmesan cheese and red pepper flakes (optional) and toss again. Serve.

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