Mixed green leaves Parmesan salad

    15 min

    This mixed green salad with Parmesan cheese, balsamic vinegar and lemon is a salad to remember! Serve alongside a variety of main dishes.


    Andalucia, Spain
    2 people made this

    Serves: 1 

    • 1 tablespoon balsamic vinegar
    • 3 tablespoons extra virgin olive oil
    • salt and freshly ground black pepper, to taste
    • 120g (4 1/2 oz) salad leaves of your choice, torn (see tip)
    • juice of 1 large lemon slice
    • 30g (1 oz) Parmesan Reggiano cheese, shaved

    Prep:15min  ›  Ready in:15min 

    1. Whisk the balsamic vinegar and oil together in a bowl until well combined. Season to taste with salt and pepper.
    2. Place the leaves in a salad bowl then drizzle the lemon juice on top together with the oil and vinegar mix. Toss to coat everything and combine well. Taste and adjust seasoning and lemon juice if and/or as necessary. Sprinkle Parmesan shavings over the top and serve.

    Salad leaves

    use whatever salad leaves you have on hand such as rocket, lamb’s lettuce, romano lettuce, basil leaves etc.

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