Martha Stewart Boston Lettuce with Shaved Parmesan

Martha Stewart Boston lettuce with shaved Parmesan is a buttery, tender green salad with a tangy Dijon vinaigrette and long ribbons of cheese that comes together in 15 minutes. Try this quick simple salad recipe for a weeknight dinner or a holiday table, since it's easy to make and the dressing can be made ahead.

Shave the Parmesan into long ribbons with a sturdy vegetable peeler, because thin strips melt into the leaves instead of sinking like crumbles. Grating it instead gives you a heavy, clumpy salad where the cheese sinks to the bottom of the bowl.

Martha keeps the vinaigrette to just red-wine vinegar, Dijon and olive oil, so the mustard thickens it without any extra whisking tricks. She tosses 3/4 cup of the cheese into the bowl and saves the last 1/4 cup for the top. That way every plate gets cheese inside and out.

Martha Stewart Boston Lettuce with Shaved Parmesan

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking timeminutes

Calories

110

kcal

Soft, buttery lettuce leaves get coated in a thickened mustard vinaigrette, then tossed with Parmesan shavings. The result is a light, tender salad that tastes best when it hits the plate right after tossing.

Ingredients

• 2 tablespoons red-wine vinegar
  

• 1 tablespoon Dijon mustard
  

• 2 tablespoons olive oil
  

• Coarse salt and ground pepper
  

• 1 1/2 pounds (4 heads) Boston lettuce, torn into pieces
  

• 1 cup shaved (2 ounces) Parmesan cheese
  

Directions

• Make the dressing: Whisk or shake 2 tablespoons red-wine vinegar, 1 tablespoon Dijon mustard and 2 tablespoons olive oil in a small bowl or jar. Keep going until it thickens, then season with coarse salt and ground pepper.
• Prep the lettuce: Tear 1 1/2 pounds (4 heads) of Boston lettuce into bite-size pieces and put them in a large bowl. Then shave 1 cup of Parmesan, about 2 ounces, into long pieces with a vegetable peeler.
• Toss the salad: Add the dressing and 3/4 cup of the shaved Parmesan to the lettuce. Toss gently so the tender leaves get coated without bruising.
• Plate and serve: Divide the salad among plates, then top each with the remaining 1/4 cup Parmesan. Serve it right away, while the leaves are still crisp and the dressing is fresh.

Tools for this recipe

• OXO swivel vegetable peeler, Pyrex 3-piece glass mixing bowl set, Ball regular mouth mason jars, 12 pack, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the dressing ahead of time?

Yes, the vinaigrette keeps well in a covered jar in the refrigerator until you're ready to serve. Give it a good shake before using, since the oil and vinegar may separate while it sits.

What can I use instead of Boston lettuce?

Bibb lettuce is the closest swap because it has the same soft, buttery leaves. Butter lettuce or red leaf also work, though sturdier greens like romaine will taste crunchier and less delicate.

What's the best way to shave Parmesan?

Use a sturdy vegetable peeler, ideally a wide harp-shaped one, and pull it down the edge of a chunk of cheese. A block at room temperature shaves into longer, more even pieces than one straight from the fridge.

Can I store leftover dressed salad?

I wouldn't, because the vinaigrette wilts the tender Boston leaves within minutes. Keep leftover lettuce and dressing separate, then toss together just before serving.

What's the most common mistake with this salad?

Dressing the lettuce too early is the big one, since it turns the leaves limp and watery. Toss it right before you plate, and use a light hand so the leaves don't bruise.