This refreshing salad is a delightful mix of crisp greens, zesty lemon, and cheesy parmesan. The crunchy texture makes each bite exciting and tasty!
Every time I make this, I feel like I’m sitting on Nana’s porch enjoying the sunshine. It’s perfect as a side or a light meal—simple and oh-so-yummy!
Key Ingredients & Substitutions
Romaine Lettuce: This is the base of your salad, adding crunch and freshness. If you don’t have romaine, feel free to swap it with other greens like kale or mixed salad greens for a different texture.
Lemon: Use fresh lemons for both juice and zest to maximize flavor. If you’re out of lemons, lime juice works as a great substitute, giving a unique twist while still adding acidity.
Cherry Tomatoes: These add a burst of sweetness. If cherry tomatoes aren’t available, use regular diced tomatoes or even a handful of sun-dried tomatoes for a more intense flavor.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor. If you’re looking for a dairy-free alternative, try using a nutritional yeast blend for a cheesy flavor without the dairy.
Olive Oil: This is key for both the dressing and croutons. If you want a lighter taste, consider using avocado oil or sunflower oil instead.
How Do I Make Crunchy Homemade Croutons?
Making your own croutons is super easy and adds a personal touch! They are crispier than store-bought and can be flavored to your liking. Here’s how:
- Preheat your oven to 375°F (190°C).
- Cut your day-old bread into 1-inch cubes—it doesn’t have to be fancy!
- Toss the bread with olive oil, garlic powder, salt, and pepper. Make sure all pieces are evenly coated.
- Spread the cubes on a baking sheet in a single layer, so they have space to crisp up.
- Bake for 10-15 minutes, turning halfway through until they’re golden and crunchy. Keep an eye on them to prevent burning!
Let them cool before adding them to your salad for that perfect crunch!
Nana’s Crunchy Lemon Parmesan Salad
Ingredients You’ll Need:
For the Salad:
- 6 cups romaine lettuce, chopped
- 1 large lemon (for zest and wedges)
- 1 cup cherry tomatoes, halved
- 1 cup homemade croutons (see instructions below)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
For Homemade Croutons:
- 2 cups day-old bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This delightful salad will take about 20 minutes to prepare, including making the croutons. It’s quick to throw together and perfect for a fresh side dish or a light meal!
Step-by-Step Instructions:
1. Prepare the Croutons:
First, preheat your oven to 375°F (190°C). Grab a medium bowl, and toss the day-old bread cubes with 2 tablespoons of olive oil, 1/2 teaspoon of garlic powder, salt, and pepper. Make sure all the bread pieces are coated evenly. Spread them out in a single layer on a baking sheet and pop them in the oven for about 10-15 minutes, or until they turn golden brown and crispy. Once done, take them out and let cool.
2. Prepare the Dressing:
While the croutons are baking, let’s make the dressing! In a small bowl, whisk together the 2 tablespoons of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, and 1 teaspoon of Dijon mustard. Add a pinch of salt and freshly ground black pepper to taste. Give it a good mix and set it aside.
3. Assemble the Salad:
Now it’s time for the fun part! In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and the zest of the lemon (use a microplane or fine grater to zest the lemon skin carefully into the bowl for a burst of freshness).
4. Dress and Toss:
Drizzle the prepared dressing over the salad mixture. Take your salad tongs or two forks and gently toss everything together to make sure the greens and tomatoes are well coated with the dressing.
5. Add Crunch and Cheese:
Next, sprinkle the cooled croutons and the freshly grated Parmesan cheese over the salad. This will add a wonderful crunch and cheesy flavor with each bite!
6. Serve:
Now, transfer the salad to individual bowls or a large serving platter. For an extra touch, garnish with lemon wedges on the side, which can be squeezed over the salad for additional zesty flavor.
7. Final Touches:
Before serving, finish by grinding some fresh black pepper over the top of your salad. And voilà! It’s ready to enjoy!
This salad is crisp, light, and bursting with fresh lemon flavor, paired with the delightful crunch from the homemade croutons and the savory Parmesan. Perfect for a sunny day or any time you want a refreshing dish. Enjoy!
Can I Use Store-Bought Croutons Instead?
Absolutely! If you’re short on time, store-bought croutons work perfectly fine. Just add them right before serving to keep them crunchy.
How Can I Make This Salad Gluten-Free?
To make this salad gluten-free, simply choose gluten-free bread for the croutons. There are many tasty options available now, and the result will still be delicious!
What If I Don’t Have Fresh Lemon?
No worries! If you’re out of fresh lemon, you can use bottled lemon juice in the dressing. About 1 tablespoon of bottled lemon juice will do the trick, but fresh is always best for flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. However, keep in mind that the lettuce may wilt, so you might want to store the dressing separately and add it just before eating!
