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No Fuss Romaine Salad

August 1, 2011

by Emily

After a wonderful weekend of celebrating Sarah and Tad tying the knot, my body was craving sleep something, well, green. While I clearly adore a night of Champagne bubbles, delicious wedding food, two amazing cakes (no shame), arm pumping dancing followed immediately the next day by a Tex-Mex brunch that involved a “creamy” sauce akin to ranch (just keeping it classy over here), I felt as if I needed to do a little balancing act for dinner last night.

I have made this salad several times now after stealing a bite of my friend Lauren’s order at Alto Pizzeria (also the inspiration for the Fig Bites!). Lauren and I have both found that this dish is a great alternative to a heavier Caesar salad and pairs very nicely with pasta dishes – and Ina Garten’s simple Pea and Parmesan Risotto you make in the oven. Delish!

While ultimately extremely similar to the arugula salad with lemon dressing posted way back, the real difference lies in the leaves and Parmesan. Using super finely grated Parmesan allows the nutty cheese to be expertly distributed among the romaine, hugging every leaf. And the light, but lemony kick? The perfect bite every time.

Romaine and Parmesan Salad with Lemon Dressing
1 head of Romaine
¼ cup Parmesan, very finely grated
1 part lemon, 1 part olive oil
Salt, Pepper to taste

Cut stalk off of romaine lettuce head. Wash leaves and pat completely dry.  Cut Romaine into over-sized pieces.
Whisk together 1 part lemon, 1 part olive oil.  Either toss or drizzle over romaine leaves.  Salt and pepper to taste.
Evenly sprinkle Parmesan over salad and then give your plate or bowl a little shake so it is perfectly dispersed.  Serve and enjoy!


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