Between the bright notes of lemon and the mellow taste of Parmiggiano, this salad is rocking my world this month. With two minutes of prep, it’s one of the easiest and quickest way to perk up a sad bowl of greens.
a couple of romaine lettuce leaves
a bit of Parmiggiano Reggiano (its American cousin, parmesan, is that guy at a family reunion that no one can figure out how he’s related; just don’t do it)
half of a lemon
a vegetable peeler
It couldn’t be easier. Zest the lemon with the peeler (if the pieces are too big for your taste, mince them). In a small bowl, mix the lemon zest, a tablespoon or two of lemon juice, a tablespoon of olive oil, a generous twist of black pepper, and drizzle over your salad greens. Grate some of the Parmiggiano on top, and enjoy!