Parmesan Chopped Salad

This easy Parmesan chopped salad recipe is loaded with finely chopped romaine, tons of freshly grated Parmesan, and zesty shallots, then tossed in a tangy vinaigrette.

I normally make a loaded garden salad, a simple butter lettuce salad, or Caesar salad to pair with our meals, but this time I tried something new. This simple Parmesan chopped salad is simple to prepare, uses staple ingredients, and pairs nicely with a variety of main entrees.  This simple parmesan and romaine salad recipe was a big hit and paired nicely with caramelized shallot and herb pork chops, roasted tomatoes, and garlic rice.

Parmesan Chopped Salad

Vinaigrette:

• 3 tbsp good olive oil
• 2-3 tbsp red wine vinegar, to taste
• 1 tbsp shallot or garlic, finely minced
• 1½ tsp Dijon mustard
• Sea salt and freshly cracked pepper, to taste
• Pinch of sugar to taste, if desired

Chopped Salad:

• 5 cups romaine lettuce, finely chopped
• 1 small shallot, sliced into rings
• ¼-½ cup Parmesan, freshly grated
• ¼-½ cup herb croutons, chopped into smaller bits (click link for the recipe)
•  Freshly cracked black pepper, to taste

How to Make a Parmesan Chopped Salad

Prepare the vinaigrette by combining the olive oil, red wine vinegar, shallot (or garlic), sea salt, freshly cracked pepper, and sugar in a small glass jar. Seal with an airtight lid and shake well; set aside until needed.

Prepare the salad by combining the finely chopped romaine lettuce, shallot rings, fresh Parmesan cheese, and crouton bits in a large bowl.

Serve the salad by drizzling some of the well-shaken vinaigrette to taste over the salad and tossing to coat it evenly.

Add more freshly grated Parmesan on top and a bunch of freshly cracked black pepper to taste. Serve immediately.