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Recipe: Lemony parmesan salad

This article was published on April 4, 2014 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.

By Taylor Breckles (The Cascade) – Email

Print Edition: April 2, 2014

 

Personally, I am not much of a salad person, as I find that they can be a bit monotonous. However, with the hint of lemon and cheese, this one really does the trick! As a bonus, it’s really easy to make and has very little prep work involved. If you’re having a lazy cooking day, this is a quick and easy addition to any meal. I like to accompany this salad with steak or pasta, mainly because it makes me feel healthier when I’m stuffing my face with carbs. For lunch, it would be a nice addition to a buttered baguette or even more pasta. It’s perfect for summer because of its zest and lightness, yet I eat it in winter too because it can bring back the memories of sun and warmth. This salad is what I would call happy food because it really perks you up! If you want to thaw a frozen stomach, and have a tasty treat, try adding this to dinner or lunch.

Ingredients: 

Grated zest and juice of one lemon

3 heaping tbsp mayonnaise

1 tsp freshly ground black pepper

3 tbsp extra virgin olive oil

½ cup grated Parmesan cheese

A pinch of salt

2 hearts of romaine lettuce

 

Directions:

Combine lemon zest, lemon juice, mayo, and black pepper in a bowl. Whisk the ingredients and add the olive oil as you whisk. Once that’s done, you can switch to a spoon or spatula to stir in the cheese and salt. Break the lettuce up (either before or after you make the dressing) and combine with the mixture. That’s all!

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