rinsed and chilled
2 shallots or 1/2 red onion, thinly sliced
2 lemons, zested and juiced, keep the juice and zest separate
1 c. finely grated parmesan cheese
1/4 c. extra virgin olive oil
kosher salt and cracked black pepper
1/4 t. crushed red pepper flakes (optional)
- Chop the chilled lettuce very thinly and put in a salad bowl.
- Top with the shallots/red onion, parmesan cheese and the lemon zest.
- Cover with a damp paper towel and refrigerate at least 1 hour or up to 4 hours.
- For the dressing, combine the juice of 2 lemons, 1/4 c. olive oil, salt and pepper.
- Toss salad with enough of the dressing to just make the leaves glisten. You may not need all of it.
