Side Salad with Parmesan
A crisp, refreshing side salad that comes together in 10 minutes. Fresh mixed greens are tossed with shaved Parmesan, a simple lemon vinaigrette, and a crack of black pepper. It is the perfect no-fuss accompaniment to pasta, grilled meats, or a cozy soup supper.
For 4 servings
- prep · ~2 min
Make the lemon vinaigrette.
1.In a small bowl, combine 2 tbsp lemon juice with a pinch of salt.2.Slowly drizzle in 2 tbsp olive oil while whisking until emulsified.3.Whisk in a pinch of black pepper.4.Taste and adjust seasoning with more salt or lemon if needed. - mix · ~1 min
Toss the greens with the dressing.
1.Place 200 g mixed salad greens in a large salad bowl.2.Drizzle the lemon vinaigrette over the greens.3.Toss gently with clean hands or salad tongs until every leaf is lightly coated. - assemble · ~1 min
Add Parmesan and finish the salad.
1.Scatter 30 g of shaved Parmesan over the dressed greens.2.Crack a little extra black pepper over the top.3.Serve immediately so the greens stay crisp.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the greens thoroughly after washing—wet leaves will dilute the vinaigrette and make the salad soggy.
- 2Shave Parmesan from a block with a vegetable peeler for delicate, curly shards that distribute evenly.
- 3Add the dressing just before serving to keep the greens crisp; dressed salad wilts within 10 minutes.
- 4Let the dressed greens rest for 30 seconds before adding cheese to ensure even coating.
- 5For a milder flavor, swap half the Parmesan for Pecorino Romano or Grana Padano.
Adapt it for your goals.
Vegan
Replace Parmesan with 30g of toasted pine nuts or vegan Parmesan-style shreds for a plant-based version that adds nutty crunch and umami.
high proteinHigh-protein
Add 100g of grilled chicken, chickpeas, or hard-boiled eggs on top to turn the side salad into a satisfying main course.
low oilLow-oil
Reduce olive oil to 1 tbsp and add 1 tbsp of aquafaba or plain yogurt to the vinaigrette for a lighter dressing that still coats the greens.
herbaceousHerbaceous
Whisk 1 tsp of Dijon mustard and 1 tbsp of chopped fresh basil or parsley into the vinaigrette for an herby kick that pairs well with Italian mains.
Why this is on our healthy list.
Rich in Calcium
Parmesan cheese provides a concentrated source of calcium, important for bone health, while the greens contribute vitamin K.
Heart-Healthy Fats
Extra-virgin olive oil supplies monounsaturated fats and antioxidants that support cardiovascular wellness.
Low-Calorie Base
Mixed greens are very low in calories and high in water and fiber, making this salad a hydrating, filling addition to any meal.
Vitamin C from Lemon
Fresh lemon juice adds a dose of vitamin C, which aids iron absorption from greens and boosts immune function.
Frequently asked questions
Yes, whisk the dressing up to 3 days ahead and refrigerate in a jar; shake or whisk again before using as it will separate.
